Ingredients
- 3 garlic (cloves finely chopped)
- 1 1/2 summer squash
- 1 onion (yellow chopped)
- 1 beef bouillon cube
- 1 black pepper (freshly ground)
- 1/2 bulgur coarse
- 28 ounces tomatoes (chopped canned)
- 10 ounces lima beans
- 2 tablespoons parmesan cheese slivered
- 3 tablespoons parsley (chopped)
- 2 teaspoons basil (chopped fresh)
Summer Squash: coarsely chopped summer squash (yellow zucchini) or crookneck pa ttypan squash or diced winter squash such as butternut, zucchini. Lightly spray a nonstick 5-quart soup pot with vegetable oil. Add the squash, l ima 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 s ticking. Add thetomatoes, 3 cups water, bouillon cube, and bring to a boil. Red uce the heat to very low, and simmer, uncovered, for 15 minutes. Add Parmesan c heese and salt, if using, and pepper to taste. [McRecipe:patH 18 Aug 96]