Cooking Recipe Onion Soup Provencale
Recipe Ingredients
5 c
Water
4 lg
Onions; sliced in rings
2 sm
Zucchini; sliced
1 md
Eggplant; peel/chop or 2 small japanese eggpla
2
Garlic cloves; crushed
6 oz
Tomato paste
1/2 c
Red wine; optional
1/4 c
Fresh basil; chopped
2 tb
Soy sauce
Freshly ground pepper; to ta
Directions
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, 0.4 grams fat per serving. From the collection of Sue
Smith, S.Smith34, Uploaded June 16, 1994