Vegetable Soup (version II)

2 cups boiled soybeans
3 large ripe tomatoes, diced
1 green bell pepper, diced
1 large eggplant, diced
1 large zucchini, diced
1 cup green beans
1/2 cup bulgur wheat #3 (coarse)
4 cloves garlic, mashed
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon dry mint
salt to taste

In a large pot, boil the lentils in 8 cups of water until soft but firm. (Lentils weren't listed in the ingredients; I'd use about 1 1/2 cups.)

Add the diced tomatoes, bulgur, and soybeans and continue to cook for 10 minutes.

Add the diced vegetables and the green beans and cook over medium heat until vegetables are done.

In a separate pan, sauté the garlic for one minute.

Add the garlic, lemon, mint, and salt to the soup. Cook for a few minutes and serve.



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