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Tomato Soup with Bulgur
Source: dLife

Simple tomato-vegetable soup with herbs and hearty bulgur wheat.

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 80.2
Total Carbs 14.7 g
Dietary Fiber 3.4 g
Sugars 4.9 g
Total Fat 0.6 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 103.0 mg
Protein 2.1 g
Sodium 521.2 mg
Dietary Exchanges
, 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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3 cup  low sodium vegetable broth
1 cup  fresh chopped onion
1 cup  sliced carrots
0 3/4 cup  fresh chopped celery
2 each  large garlic cloves
1 tsp  salt
1 tsp  dried dill weed
0 1/2 tsp  fennel seed, ground
2 cup  canned unsalted diced tomatoes
0 1/4 cup  wheat, bulgur, dry
1 pinch  black pepper
  1. In a large soup pot, combine the vegetable broth, onions, carrots, celery, garlic, salt, dill, and fennel. Bring to a boil, then reduce the heat, cover, and simmer gently for about 5 minutes.
  2. 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.

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