Vegetable and Bulgur Soup

Summer is the perfect time to make vegetable soup because all those gorgeous veggies are fresh and readily accessible! I make a big batch of this soup (about 15 cups), freeze about half of it for later, and keep the rest in the fridge for lunches during the week. Bulgur gives this soup a little toothy bite, but my very favorite pearly barley would work really well here, too! Don't feel like you have to stick to the veggies I used; use what you have!

Vegetable & Bulgur Soup
Ingredients:
1 large onion, chopped
4 cloves garlic, finely chopped
4 large carrots, chopped
4 small Idaho potatoes, chopped
1 zucchini, sliced
2 cups corn (I had fresh frozen corn I'd blanched and taken from the cob a couple weeks ago)
1 can (28 ounces) diced tomatoes (you could certainly use fresh here)
3/4 cup dry bulgur
2 heaping tbs of Creole Seasoning
1 tbs Worcestershire sauce
1 tbs A-1 steak sauce
1/2 cup fresh parsley, chopped
Water: 10-12 cups
Salt and Pepper to taste
Optional: when I'm not using bulgur or pearl barley, I use 1-2 cans of beans (cannelini and black beans, usually, but pinto would work well here, also)

1. In a large saucepot over medium heat, combine the onion, garlic, carrots, potatoes, bulgur and zucchini. Pour in enough water to just cover the veggies. Cook until the potatoes are soft, about 10 minutes.

2. Add the corn, tomatoes (beans, if using) and the A-1, Worcestershire sauce, and Creole seasoning.* Reduce the heat to low and simmer for 10 minutes. Season with salt and pepper to taste. Top with chopped parsley. Serve.

**Creole seasoning is a mixture used by Emeril Lagasse. I used it in our Petit Filet Mignon steaks with blue cheese sauce a couple weeks ago. If you don't want to make this mix, you could use whatever spices you'd like to flavor your soup.

I served this soup with whole wheat toast and a mixture of strawberries, blackberries and blueberries. Yum!