Italian Bulgur Soup

Print Recipe
Italian Bulgur Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Summer squash: coarsely chopped summer squash (yellow zucchini) or crookneck squash or diced winter squash such as butternut, zucchini.
  2. 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 present sticking. Add the tomatoes, 3 cups water, boullion cube, and bring to a boil. Add parmesan cheese and salt, if using, and pepper to taste.
Recipe Notes

Per serving: 251 calories; 2g gat (5% calories from fat); 14g protein; 48g Carbohydrate; 1mg cholesterol; 200mg sodium

June 16th, 2016|Soup|0 Comments

Leave A Comment