Yield: 4 To 6
|3 cups||Vegetable stock [I used canned vegetable broth]|
|1 cup||Finely chopped onions|
|1 cup||Peeled and diced carrots|
|¾ cup||Diced celery (2 medium stalks)|
|2 larges||Garlic cloves. minced or pressed|
|1 teaspoon||Dried dill|
|½ teaspoon||Ground fennel|
|2 cups||Undrained canned tomatoes, chopped (16-ounce can) [I used chopped Italian style stewed tomatoes]|
|Ground black pepper to taste|
|Lemon wedges (optional)|
From: Moosewood Restaurant Low-Fat Favorites (1996) This is a very easy-to-make, quick-cooking soup with readily available ingredients that are found in almost every pantry. Here a light tomato broth is made hearty with the addition of bulgur. The soup tends to thicken as it sits, so if you aren't serving it immediately, you may want to add a bit of water or stock.
Serves 4 to 6 Total time: 30 minutes In a large soup pot, combine the vegetable stock, onions, carrots, celery, garlic, salt, dill, and fennel. Bring to a boil, then reduce heat, cover, and simmer gently for about 5 minutes. Stir in the tomatoes and their juice. Add the bulgur and mix well. Return to a boil and simmer, covered, for another 15 minutes, or until the bulgur is tender, stirring occasionally. Add pepper to taste.
[I served each bowl with a wedge of lemon to be squeezed into the soup as desired.]
Per 9-oz. serving: 78 cal., 2.9 g prot., ½ g fat, 17⅕ g carb., ⅒ g sat.
fatty acids, ⅒ g polyunsat. fatty acids, ⅒ g monounsat. fatty acids, 0 mg chol., 538 mg sod., 3⅖ g total dietary fiber Posted to Digest eat-lf.v097.n084 by "BrownleeS" <BrownleeS@...> on Mar 28, 97