*  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  c             Summer squash
  10      oz            Lima beans
   1                    Yellow onion -- chopped
     1/2  c             Bulgur -- coarse or medium
   3      tb            Parsley -- chopped
   3      cl            Garlic -- finely chopped
   2      ts            Fresh basil -- chopped
  28      oz            Can low-salt chopped tomatoes --
                        - undrained
   1                    Beef bouillon cube
   2      tb            Parmesan cheese -- slivered
                        Black pepper -- freshly ground

Bulgur is made of tender wheat kernels that have been steamed, dried,
and crushed and is available in most stores. It has a mild nutty
flavor and 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 used, and it can be more spicy if you
add a few shakes of a Cajun mixture.

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 qt 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 1 to 2 tb 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 Aug 18, 1996]


                   - - - - - - - - - - - - - - - - - -

Per serving: 251 Cal; 2 g Fat (5% cal from fat); 14 g Protein;
48 g Carbs; 1 mg Cholesterol; 200 mg Sodium