Bulgur Soup with Green Beans and Feta Cheese

(Cıvırla - Erzincan - East Anatolia Region)

1 small onion, finely chopped
2 tbsp butter or 1/4 cup extra virgin olive oil
1 large tomato, peeled, cut in small cubes
1 cubanelle pepper, discard the seeds, chopped
1 small yellow potato, peeled, cut in small cubes
12 flat green beans, washed, cut off the tips, cut in bite size
1/4 cup Turkish bulgur, medium grain, washed, drained
3 cups water or chicken broth
2 tbsp canned crushed tomatoes
1/2 tsp paprika
Salt
Pepper

Garnish:
1/3 cup feta cheese, crumbled or cut in small cubes

Saute the onion with olive oil in a medium size pot. Then add the remaining ingredients. Cover and cook at medium-low heat until the beans are tender. Add in the feta cheese, stir. Serve with Tandoori Bread on the side.

2 servings.