Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  vegetable stock
                        - [i used canned vegetable broth]
  1                cup  onions -- finely chopped
  1                cup  carrots -- peeled and diced
     3/4           cup  celery -- diced
                        - -- (2 medium stalks)
  2              large  garlic cloves -- minced
  1           teaspoon  salt
  1           teaspoon  dried dill
     1/2      teaspoon  fennel -- ground
  2               cups  canned tomatoes -- undrained; chopped
                        - -- (16-ounce can)
                        - [i used chopped italian style stewed
                        tomatoes]
     1/4           cup  bulgur
                        ground black pepper to taste
                        - lemon wedges -- (optional)

Preparation:

Total time: 30 minutes 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.

Nutritional Information:

210 Calories (kcal); 3g Total Fat; (13% calories from fat); 8g Protein; 40g Carbohydrate; 2mg Cholesterol; 1965mg Sodium