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1
Soak the beans overnight in plenty of water in a large covered soup pot.
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2
Or for a quicker soaking, cover the beans with water 2 hours or so before you begin the soup, bring to a boil, then cover and let stand off the heat.
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3
Once youre ready to begin the soup, drain the beans in a colander.
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4
Heat 1 tablespoon of the oil in the same pot.
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5
Add the onion and saute over medium-low heat until translucent.
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6
Add the garlic and continue to saute until both are golden.
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7
Return the beans to the pot with the onion and garlic.
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8
Cover with fresh water in a ratio of about double the water to the volume of beans.
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9
Bring to a rapid simmer, then lower the heat.
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10
Cover and simmer gently but steadily for 1 to 1 1/2 hours, or until the beans are tender.
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11
Add the bay leaves, tomatoes, tomato sauce, chili powder, cumin, chilies, and optional bulgur.
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12
Return to a simmer, then simmer gently over low heat for 30 minutes.
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13
Taste to make sure that the bulgur is tender; if not, simmer for 5 to 10 minutes more.
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14
Adjust the consistency with additional water if needed, but let the soup remain thick.
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15
Stir in the corn kernels and season with salt.
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16
Continue to simmer over very low heat.
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17
Heat the remaining tablespoon of oil in a small skillet.
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18
Add the green bell pepper and saute over medium heat, stirring frequently, until it is fragrant and just lightly touched with brown.
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19
Remove from the heat.
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20
Discard the bay leaves from the soup, then serve.
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21
Top each serving with a few strips of sauteed bell peppers and a sprinkling of cilantro, if desired.
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22
Per serving:
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23
Calories: 292
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24
Total fat: 4g
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25
Protein: 16g
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26
Fiber: 18g
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27
Carbohydrate: 51g
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28
Cholesterol: 0mg
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29
Sodium: 100mg
