Middle Eastern Tomato Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Zucchini - juilenned (small)
1/2 cup	118ml	Bulgur
4 cups	948ml	Canned reduced-sodium chicken broth
2 teaspoons	10ml	Dried mint - crumbled
2 teaspoons	10ml	Ripe tomatoes - (abt 1 lb) - skinned, chopped (large)
		= (or 16-oz can chopped tomatoes, drained)
1		Green onion - julienned
2		Pita breads - toasted, and
		Cut into 6 triangles each

Recipe Instructions

In a medium-size saucepan, heat oil over moderate heat. Add zucchini and saute for 2 minutes. Add bulgur and stir to coat with oil. Add broth and mint; bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer for 5 minutes.

Stir chopped tomatoes into the bulgur mixture. Cover the pan and simmer the mixture 5 more minutes. Serve the soup garnished with onion, and with toasted pita triangles on the side.

This recipe yields 4 servings.

Per Serving: 238 calories; 9g protein; 40g carbohydrates; 5g fat; 2mg cholesterol; 792mg sodium.

Source:
Jacqueline E. Knight

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