*  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]
 
 
 
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 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)