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Export 13 ingredients for grocery delivery
Step 1
Preheat a large soup pot over medium-low heat. Toast the walnuts for about 5 minutes, stirring frequently. Transfer to a large food processor and pulse until the texture of coarse crumbs. Transfer to a bowl and set aside.
Step 2
Add the jalapeños, garlic, soy sauce, and ½ cup of the tomatoes to the food processor. Blend until pureed, about 30 seconds. Set aside.
Step 3
Use a towel to wipe out the soup pot and remove any walnut fragments. Add the oil and place over medium heat. Once hot, saute the onions, stirring occasionally, for 8 to 10 minutes or until translucent. Season with ½ teaspoon fine sea salt.
Step 4
Reduce heat to medium-low, stir in the chili powder, mushroom powder, cumin, and oregano. Cook for 1 minute, stirring frequently. Add the pureed mixture from the food processor, and cook for about 2 minutes, stirring frequently.
Step 5
If using bouillon, dissolve in ½ cup water. Add this plus the remaining 5 ½ cups water, tomatoes, beans, and smoked salt to the pot. Bring to a boil.
Step 6
Stir in the bulgur and ground walnuts. Reduce heat and simmer for 20 minutes, stirring occasionally. Let stand 5 minutes, then serve.
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