Tomato bulgur Soup

Name: Tomato bulgur Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: Ingredients:; Onions raw 1 cup chopped (remove); Carrots raw 1 cup chopped (remove); Celery raw 1 stalk medium (7-1/2 - 8 long) (remove); Garlic 2 cloves (remove); Dill weed dried 1 tsp (remove); *Fennel seed .5 tsp (remove); *diced tomatoes canned 29 oz (remove); *Arrowhead Mills Bulgur Wheat 0.25 cup (remove); *Black Pepper .5 tbsp (remove); *Rapunzel Vegetable Boullion .5 cube 4 serving (remove); Water tap 3 cup (8 fl oz) (remove); 1 tbsp of Olive oil

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 6

Ingredients

Ingredients:Onions, raw, 1 cup, chopped (remove)Carrots, raw, 1 cup, chopped (remove)Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)Garlic, 2 cloves (remove)Dill weed, dried, 1 tsp (remove)*Fennel seed, .5 tsp (remove)*diced tomatoes, canned, 29 oz (remove)*Arrowhead Mills Bulgur Wheat, 0.25 cup (remove)*Black Pepper, .5 tbsp (remove)*Rapunzel Vegetable Boullion, .5 cube, 4 serving (remove)Water, tap, 3 cup (8 fl oz) (remove)1 tbsp of Olive oil

Directions

In a large soup pot heat oil and saute onions and chopped garlic till translucent. Add carrots then celery and saute about 5 minutes. combine the vegetable stock, dill, and fennel. Bring to a boil, then reduce the 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.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user YLUCAS1.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 115.5
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 165.4 mg
Total Carbs: 13.1 g
Dietary Fiber: 2.8 g
Protein: 2.6 g

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