Eggplant soup

Yield: 8 servings

Measure Ingredient
1 pounds Chicken Breasts Skinned And Boned -- cut in 1/2\" strips
2 teaspoons Salt
¼ teaspoon White Pepper -- ground
¼ teaspoon Celery Seed
2 tablespoons Margarine, Reduced-Calorie
1 pounds Eggplant -- peeled and chopped
1 small Onion -- quartered
1 medium Tomato, Peeled, Seeded & Chopped
4 cups Water
1 tablespoon Red Bell Pepper -- finely chopped
1 tablespoon Green Bell Pepper -- finely chopped

Spray the inside of a medium skillet with nonstick vegetable cooking spray and place over high heat. Add the chicken and sprinkle with salt, white pepper and celery seed. Cook for 10 mins, or until chicken is browned; remove from the heat and set aside. Melt the margarine in a 5-qt Dutch oven over high heat. Add the eggplant, onion and tomato; cook and stir for 10 mins. Stir in 1 cup of the water and cook 5 mins. longer. Pour the mixture into the container of a food processor and process till smooth, then return to the Dutch oven along with the chicken, remaining 3 cups of water, bell pepper and green onion; cook, covered, 15 mins longer. Makes 8 cups.

Recipe By : Enola Prudhomme's Low-Fat Favorites-ISBN 0-688-11894-1 From: Dan Klepach Date: 09-10-95 (23:24) (159) Fido: Cooking

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