| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Dairy | Italian | Soup, Low fat | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Publisher: William Morrow Lynn's Notes: 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. (250 cal, 1.5g fat)
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