Recipe - Italian Bulgur Soup

Vegetable oil spray
1 One half cup Summer squash
10 ounce Lima beans
1 Yellow onion; chopped
One half cup Bulgur; coarse or medium
3 tablespoon Chopped parsley
3 Cloves garlic; finely
chopped
2 teaspoon Chopped fresh basil
28 ounce Chopped tomatoes;
canned,lowsalt
Undrained
1 Beef bouillon cube
2 tablespoon Parmesan cheese; slivered
Freshly ground black pepper

Summer Squash: coarsely chopped summer squash (yellow zucchini) or
crookneck pattypan squash or minced winter squash such as butternut,
zucchini. Lightly spray a nonstick 5quart 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 MCRecipe 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 shortgrain 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)