Italian garden harvest soup

Yield: 7 & 1/2 cups

Measure 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

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

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