Preparation:
Place 1 cup tomato juice in a saucepan and bring to a
boil over medium heat. Remove from heat immediately
and add bulgur wheat. Cover and let stand for 15
minutes. Heat safflower oil in a heavy pot over medium
heat. Add onion, cook until translucent. Add celery,
carrots, tomatoes, lemon juice, and spices. Cook until
vegetables are tender, about 10-15 minutes. Add diced
green pepper and cook another ten minutes. Add kidney
beans, garbanzo beans, bulgur wheat mixture and rest
of tomato juice to pot. Stir thoroughly and simmer for
30 minutes over low heat. If too thick, add water as
needed and stir occasionally so the bulgur doesn't
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