Onion Soup Provencale Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Water,
4 large: Onions, sliced in rings
2 small: Zucchini, sliced
1 medium: Eggplant, peel/chop or 2 small japanese eggpla
2: Garlic cloves, crushed
6 ounce: Tomato paste,
1/2 cup: Red wine, optional
1/4 cup: Fresh basil, chopped
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp