Free Recipe Italian Bulgur Soup

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Italian Bulgur Soup Recipe

Vegetable oil spray
1-1/2 c Summer squash
10 oz Lima beans
1 Yellow onion; chopped
1/2 c Bulgur; coarse or medium
3 tb Chopped parsley
3 Cloves garlic; finely
-chopped
2 ts Chopped fresh basil
28 oz Chopped tomatoes;
-canned,low-salt
Undrained
1 Beef bouillon cube
2 tb Parmesan cheese; slivered
Freshly ground black pepper

Italian Bulgur Soup Preparation

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] Posted to MC-Recipe 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 short-grain 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)

Cooking Temperature:

Recipe Serves: 6

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