Onion soup provencale
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Recipe by: elexina
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
5 c Water 6 oz Tomato paste
4 lg Onions; sliced in rings 1/2 c Red wine; optional
2 sm Zucchini; sliced 1/4 c Fresh basil; chopped
1 md Eggplant; peel/chop 2 tb Soy sauce
- or 2 small japanese eggpla Freshly ground pepper; to ta
2 Garlic cloves; crushed
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 Reposted by Hilde Mott 2/1/95
Submitted By HILDE MOTT On 02-01-95
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