Italian Bulgur Soup

  • vegetable oil spray
  • 1-1/2 cups summer squash
  • 10 ounces lima beans
  • 1 yellow onion (chopped)
  • 1/2 cup #3 coarse bulgur
  • 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)
  • Fresho ground black pepper
  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.

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