Italian garden harvest soup
7 & 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Tomatoes; peeled and cut into wedges |
| 1 | small | Eggplant; peeled and diced |
| 1 | each | Sweet red pepper; chopped |
| 1 | each | Green pepper; chopped |
| 2 | cups | Chicken broth |
| 1 | teaspoon | To 2 tsp fresh basil; minced |
| 1 | teaspoon | Fresh thyme; minced |
| 1 | teaspoon | Fresh oregano; minced |
| 1 | each | Bay leaf |
| 3 | tablespoons | Tomato paste |
| 2 | cups | Chopped cooked chicken or ham |
Directions
Combine tomato wedges, diced eggplant, chopped red pepper, and chopped green pepper in a 3-quart casserole; cover and microwave at HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring after 3 minutes. Stir in chicken broth and remaining ingredients; cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute intervals. Let stand 5 minutes. Remove bay leaf. Yield: 7-½ cups Recipe from "Southern Living" July, 1990 Typos by Jeff Pruett Submitted By JEFF PRUETT On 06-11-95