Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3675/
Roasted Red Pepper and Eggplant Soup
A delicious peasant-type soup
Yield: Makes 6 servings
Ingredients
| 1 | medium eggplant, diced | ||
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| 1 | medium onion, diced | ||
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| 1 | jar | (15 oz.) roasted red bell peppers, well drained and cut into small pieces | |
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| 3 | cloves | large garlic, minced | |
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| 2 | cans | (14 1/2-oz.) fat-free chicken broth | |
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| 1/2 | cup | vermouth or dry white wine | |
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| 1 | cup | day-old French bread cubes | |
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| 1/2 | teaspoon | dried oregano leaves, crushed | |
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| 1/2 | teaspoon | dried thyme leaves, crushed | |
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| 1/2 | teaspoon | salt | |
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| 1/2 | teaspoon | ground black pepper | |
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| 1/4 | teaspoon | minced fresh parsley | |
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| 6 | tablespoons | crumbled goat cheese or shredded Parmesan cheese | |
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Nutrition Facts
Yield: Makes 6 servings
Approximate Nutrient Content per serving:
| Calories: | 134 | |
| Calories From Fat: | 189 | |
| Total Fat: | 21g. | |
| Cholesterol: | 4g. | |
| Sodium: | 658mg. | |
| Total Carbohydrates: | 8mg. | |
| Protein: | 2.5g. |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Combine all ingredients except parsley and cheese in a 3 1/2-quart slow cooker. Mix well. Cover and cook on LOW 7-8 hours or until eggplant is very tender. Just before serving, stir in parsley. Ladle into soup bowls and garnish each serving with 1 tablespoon of the cheese.
A salad and crusty bread round out this meal.
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/3675/
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