Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the 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

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]

Recipe By : Lynn Fischer, Healthy Indulgences (1995)

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