• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Bulgur Soup

  • Recipe Submitted by on

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


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]

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