Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
3         cups          vegetable stock or vegetable broth
1         cup           onions -- finely chopped
1         cup           carrots -- peeled and diced
3/4       cup           celery -- diced (2 medium stalks)
2         large         garlic cloves -- minced
1         teaspoon      salt
1         teaspoon      dried dill
1/2       teaspoon      fennel -- ground
16        ounce can     tomatoes -- undrained; chopped
                        or Italian style stewed tomatoes
1/4       cup           bulgur
                        ground black pepper to taste
                        lemon wedges -- (optional)

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.]