Italian bulgur soup

6 Servings

Ingredients

Quantity Ingredient
Vegetable oil spray
1½ cup Summer squash
10 ounces Lima beans
1 Yellow onion -- chopped
½ 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

Directions

Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pattypan squash or diced winter squash such as butternut, zucchini. Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, lima 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 sticking. Add the tomatoes, 3 cups water, bouillon cube, and bring to a boil. Reduce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan cheese and salt, if using, and pepper to taste.

[McRecipe:patH 18 Aug 96]

Recipe By : Lynn Fischer, Healthy Indulgences (1995) From:

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