Side Pannel
Italian Bulgur Soup
Italian Bulgur Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat, Soups
Ingredients List
- 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 Chopped parsley
- 3 Cloves garlic; finely
- -chopped
- 2 ts Chopped fresh basil
- 28 oz Chopped tomatoes;
- -canned,low-salt
- Undrained
- 1 Beef bouillon cube
- 2 tb 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]
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]
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