Preparation:
In a large soup pot, combine the vegetable stock, onions, carrots, celery, garlic, salt, dill, and fennel. Bring to a boil, then reduce heat, cover, and simmer gently for about 5 minutes. Stir in the tomatoes and their juice. Add the bulgur and mix well. Return to a boil and simmer, covered, for another 15 minutes, or until the bulgur is tender, stirring occasionally. Add pepper to taste.
[I served each bowl with a wedge of lemon to be squeezed into the soup as desired.]
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