Yield: 8 servings
Measure | 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 \N | Garlic cloves; crushed |
6 ounces | Tomato paste |
½ cup | Red wine; optional |
¼ cup | Fresh basil; chopped |
2 tablespoons | Soy sauce |
\N \N | Freshly ground pepper; to ta |
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