In a heavy saucepan, saute onion, celery, and carrot (I use bassmatic vinegar). Stir in garlic and cook another minute. Add water, tomato paste and spices. Bring to a boil, reduce heat and simmer 30 min. Add bulgar wheat and cook another 30 min. Add more water if necessary. Remove bay leaf before serving. Serving suggestions: on spaghetti topped with chili and ff cheddar cheese, onions and/ or pinto beans. You could add other vegetables such as zucchini, peppers or onions, and top with yogurt. Purists demand oyster crackers.(not low fat) Mary M Loos
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|Serving Size: 1 Serving (1258g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 28 (10%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 83.4mg||3 %|
|Potassium 687.2mg||18 %|
|Total Carbohydrate 63.1g||19 %|
|Dietary Fiber 9.4g||38 %|
|Sugars, other 53.7g|
|Protein 10.8g||15 %|
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Calories per serving: 289
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