Summer squash: coarsely chopped summer squash (yellow zucchini) or crookneck 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 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.
Notes
Per serving: 251 calories; 2g gat (5% calories from fat); 14g protein; 48g Carbohydrate; 1mg cholesterol; 200mg sodium