Heat the oil in large pot over medium-high heat.
Add the leeks and chard stems.
Cook until soft (~4 minutes).
Add mushrooms and saute an additional 5 minutes.
Add the green leaves and garlic. Cover and simmer 5 minutes more.
Add the salt, pepper, broth, bulgar to mixture.
Bring to a boil, reduce and simmer covered for 10 mins. Serve warm.