Italian Bulgur Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Vegetable oil spray,
1 1/2 cup: Summer squash,
10 ounce: Lima beans,
1: Yellow onion, chopped
1/2 cup: Bulgur, coarse or medium
3 tbsp: Chopped parsley,
3 Cloves: garlic, finely
Chopped,
2 tsp: Chopped fresh basil,
28 ounce: Chopped tomatoes, canned
Low-salt,
Undrained,
1: Beef bouillon cube,
2 tbsp: 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]
Recipe By : Lynn Fischer, Healthy Indulgences (1995)
From:
Source from luhu.jp
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]
Recipe By : Lynn Fischer, Healthy Indulgences (1995)
From:
Source from luhu.jp