Tomato Bulgur Soup

• 1 (15 ounce) can vegetable broth, plus
• 2 (15 ounce) cans water
• 1 cup finely chopped onion
• 1 cup peeled and diced carrot
• 34 cup diced celery
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon dill
• 12 teaspoon ground fennel
• 2 cups undrained canned tomatoes, chopped
• 14 cup bulgur
• ground black pepper (use lots!)

1. In a large pot combine broth, water, herbs and veggies except the tomatoes.
2. Bring to a boil then simmer for 5 minutes.
3. Stir in the tomatoes and their juice.
4. Add the bulgur and mix well.
5. Return to a boil and simmer until the bulgur is tender, stirring occasionally.
6. Add pepper to taste and serve.

vegetable broth, water, onion, carrot, celery, garlic, salt, dill, ground fennel, tomatoes, bulgur, ground black pepper

Taken from www.food.com/recipe/tomato-bulgur-soup-151417 (may not work)