Taco Soup

4 cups water

1/2 cup uncooked bulgur

1 tablespoon olive oil

1 large onion, peeled and chopped

2-3 cloves garlic, peeled and minced

1 medium green bell pepper, stemmed, seeded and finely chopped

4 cups cooked pinto beans or 2 (14- to 16-ounce) cans, rinsed and drained

1 can (28 ounces) salt-free crushed tomatoes

¼ cup chopped mild green chilies, fresh or canned, optional

¼ cup chopped fresh cilantro (optional)

1 teaspoon ground cumin

1 teaspoon dried oregano

Garnish

1-1½ cups grated cheddar-style, nondairy cheese

Thinly shredded romaine or other lettuce

1 cup finely diced tomato

Stone-ground tortilla chips

Bring 1 cup of the water to a boil in a small saucepan. Add the bulgur and simmer, covered, for 15 minutes or until the water is absorbed.

Heat the oil in a soup pot. Add the onion and cook, stirring, over medium heat until translucent, about 5 minutes. Add the garlic and pepper, and continue to cook, stirring frequently, until all are turning golden, at least 5 minutes more.

Add the beans, tomatoes, chilies and cilantro (if using), cumin and oregano, the cooked bulgur and the remaining 3 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10-15 minutes. Remove from heat.

Assemble each serving: Fill each bowl about two-thirds full with soup. Top with some grated cheese, shredded lettuce and diced tomatoes. Serve tortilla chips on the side or, if desired, line the perimeter with chips, points facing upward, for a star-shaped effect. The chips can be used to scoop the solid parts of the soup or eaten as an accompaniment.

Serves six.

"Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas (2009 Broadway Books)