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Onion-Eggplant Soup Provenale

Ingredients

  • 2 small yellow squash or zucchini, thinly sliced
  • 5 Cups water
  • 4 large onions, thinly sliced and seperated into rings
  • 1 medium eggplant (1 lb) peeled and chopped
  • 1 6-oz can tomato paste
  • 1/2 Cup dry red wine
  • 4 tsp instant beef boullion granules
  • 1 Tbsp dried basil crushed
  • 1 Tbsp olive oil or cooking oil
  • 1 tsp vinegar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp sugar
  • 1 clove garlic, minced
  • grated parmesan cheese, (optional)
  • French bread (optional)
  1. Halve any large zucchini pieces
  2. Combine all ingredients except cheese and french bread, in a 3 1/2-4 qt slow cooker. Cover and cook on low for 10-12 hours or until veggies are tender
  3. Sprinkle each serving with cheese and serve with the french bread

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