Italian Bulgur Soup
Yield
8 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
margarine
|
*
|
| 1 ½ | cups |
yellow summer squash
|
*
|
| 10 | ounces |
lima beans
|
|
| 1 | each |
onions
chopped |
|
| ½ | cup |
cracked wheat (bulgur)
coarse or medium |
|
| 3 | tablespoons |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
finely chopped |
|
| 2 | teaspoons |
basil
chopped |
*
|
| 28 | ounces |
tomatoes
canned, low-salt, undrained |
|
| 1 | x |
beef bouillon cubes
low sodium |
*
|
| 2 | tablespoons |
Parmesan cheese
slivered |
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
margarine
|
*
|
| 355 | ml |
yellow summer squash
|
*
|
| 289 | ml/g |
lima beans
|
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
cracked wheat (bulgur)
coarse or medium |
|
| 45 | ml |
parsley leaves
chopped |
|
| 3 | cloves |
garlic
finely chopped |
|
| 1E+1 | ml |
basil
chopped |
*
|
| 809.2 | ml/g |
tomatoes
canned, low-salt, undrained |
|
| 1 | x |
beef bouillon cubes
low sodium |
*
|
| 3E+1 | ml |
Parmesan cheese
slivered |
|
| 1 | x |
black pepper
freshly ground |
*
|
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 soup pot with vegetable oil.
Add the squash, lima beans, onion, bulgur, parsley, garlic, and basil and sauté 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.
