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Italian Bulgur Soup

RecipeSource: Italian Bulgur Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook Mac * Italian Bulgur Soup Recipe By : Lynn Fischer, Healthy Indulgences (1995) Serving Size : 6 Preparation Time :0:30 Categories : Soup Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable oil spray 1 1/2 cups summer squash 10 ounces lima beans 1 yellow onion -- chopped 1/2 cup bulgur -- coarse or medium 3 tablespoons chopped parsley 3 cloves garlic -- finely chopped 2 teaspoons chopped fresh basil 28 ounces chopped tomatoes -- canned,low-salt undrained 1 beef bouillon cube 2 tablespoons Parmesan cheese -- slivered Freshly ground black pepper Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pa ttypan squash or diced winter squash such as butternut, zucchini. Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, l ima beans, onion, bulgur, parsley, garlic, and basil and saute over medium heat for 5 to 8 minutes, adding a tablespoon or two at a time of water to prevent s ticking. Add thetomatoes, 3 cups water, bouillon cube, and bring to a boil. Red uce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan c heese and salt, if using, and pepper to taste. [McRecipe:patH 18 Aug 96] - - - - - - - - - - - - - - - - - - Per serving: 251 Calories; 2g Fat (5% calories from fat); 14g Protein; 48g Carb ohydrate; 1mg Cholesterol; 200mg Sodium NOTES : Publisher: William Morrow Lynn’s Notes: Bulgur is made of tender wheat kernels that have been steamed, dr ied, and crushed and is available in most stores. It has a mild nutty flavor an d texture of short-grain brown rice and when combined with vegetables, it makes a soup a meal in itself. Nearly any kind of summer or winter squash can be use d, and it can be more spicy if you add a few shakes of a Cajun mixture. (250 ca l, 1.5g fat)

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