Italian Garden Harvest Soup Recipe
Yield: 7 & 1/2 cupsRecipe by luhu.jp
Ingredients:
2 medium: Tomatoes, peeled and cut into wedges
1 small: Eggplant, peeled and diced
1 each: Sweet red pepper, chopped
1 each: Green pepper, chopped
2 cup: Chicken broth,
1 tsp: To 2 tsp fresh basil, minced
1 tsp: Fresh thyme, minced
1 tsp: Fresh oregano, minced
1 each: Bay leaf,
3 tbsp: Tomato paste,
2 cup: Chopped cooked chicken or ham,
Directions:
Combine tomato wedges, diced eggplant, chopped red pepper, and
chopped green pepper in a 3-quart casserole; cover and microwave at
HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring
after 3 minutes. Stir in chicken broth and remaining ingredients;
cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute
intervals. Let stand 5 minutes. Remove bay leaf. Yield: 7-1/2 cups
Recipe from "Southern Living" July, 1990 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp
chopped green pepper in a 3-quart casserole; cover and microwave at
HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring
after 3 minutes. Stir in chicken broth and remaining ingredients;
cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute
intervals. Let stand 5 minutes. Remove bay leaf. Yield: 7-1/2 cups
Recipe from "Southern Living" July, 1990 Typos by Jeff Pruett
Submitted By JEFF PRUETT On 06-11-95
Source from luhu.jp