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Tomato Bulgur Soup

From: Moosewood Restaurant Low-Fast Favorites (1996)
Tomato Bulgur Soup

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

3 cups vegetable stock 
1 c finely chopped onions
1 c peeled and diced carrots
3/4 c diced celery (2 medium stalks)
2 large garlic cloves. minced or pressed
1 tsp salt
1 tsp dried dill
1/2 tsp ground fennel 
2 c undrained canned tomatoes, chopped (16-ounce can) 
1/4 c bulgur
ground black pepper to taste
[lemon wedges (optional)]

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

Per 9-oz. serving: 78 cal., 2.9 g prot., .5 g fat, 17.2 g carb., .1 g sat.
fatty acids, .1 g polyunsat. fatty acids, .1 g monounsat. fatty acids, 0 mg
chol., 538 mg sod., 3.4 g total dietary fiber

Shari Clayton Brownlee