Ratatouille Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive Or Vegetable Oil,
1 small: Onion, Chopped, About 1/4 Cup
1 large: Garlic Clove, Crushed
1 small: Eggplant, About 1 Pound, Cut Into 1/2-Inch Cubes
3 medium: Tomatoes, Coarsely Chopped About 2 1/4 Cups
1 medium: Zucchini, Cut Into 1/2-Inch Slices, About 2 Cups
1 small: Green Bell Pepper, Chopped About 1/2 Cup
1/4 tsp: Salt,
10 1/2 ounce: Condensed Vegetable Or Chicken Broth,
10 1/2 ounce: , Water
Directions:
Heat the oil in a Dutch oven, over medium high heat, and cook the
onion and garlic for about 3 minutes, stirring occasionally, until
the onion is crisp tender. Stir in the remaining ingredients and
heat to boiling. Reduce the heat, cover, and simmer about 10 minutes
or until the vegetables are crisp tender.
Nutrition Information Per Serving:
Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams
Sodium 260 Milligrams Potassium 480 Milligrams
Posted by Rich Harper
Source from luhu.jp
onion and garlic for about 3 minutes, stirring occasionally, until
the onion is crisp tender. Stir in the remaining ingredients and
heat to boiling. Reduce the heat, cover, and simmer about 10 minutes
or until the vegetables are crisp tender.
Nutrition Information Per Serving:
Calories: 80 Protein: 3 Grams
Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams
Sodium 260 Milligrams Potassium 480 Milligrams
Posted by Rich Harper
Source from luhu.jp