Onion soup provencale

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

Similar recipes