Onion soup provencale
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 4 | larges | Onions; sliced in rings |
| 2 | smalls | Zucchini; sliced |
| 1 | medium | Eggplant; peel/chop or 2 small japanese eggpla |
| 2 | Garlic cloves; crushed | |
| 6 | ounces | Tomato paste |
| ½ | cup | Red wine; optional |
| ¼ | cup | Fresh basil; chopped |
| 2 | tablespoons | Soy sauce |
| Freshly ground pepper; to ta | ||
Directions
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of the ingredients in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender.
65 calories, ⅖ grams fat per serving. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 Reposted by Hilde Mott 2/1/95 Submitted By HILDE MOTT On 02-01-95
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