Eggplant & Tomato Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Eggplant1 Pint Grape Tomatoes1 Onion1 clove Garlic2 - 3 CarrotsFresh ParsleyFresh BasilDried OreganoChicken Stock
Peel eggplant, chop and salt in strainer
Chop onion & garlic. Spray large pot with Pam, add onion and garlic, stir occasionally for about 5 minutes. Grate in carrots, add splash of chicken broth. After about 5 minutes add chicken stock. Rinse eggplant, add it to the broth. Add tomatoes . Cook until all vegetables are tender. About 20 minutes. Add fresh chopped parsley and basil, dried oregano & fresh ground pepper.
Serving Size: make 5 - 2 cup servings
Chop onion & garlic. Spray large pot with Pam, add onion and garlic, stir occasionally for about 5 minutes. Grate in carrots, add splash of chicken broth. After about 5 minutes add chicken stock. Rinse eggplant, add it to the broth. Add tomatoes . Cook until all vegetables are tender. About 20 minutes. Add fresh chopped parsley and basil, dried oregano & fresh ground pepper.
Serving Size: make 5 - 2 cup servings
Nutritional Info Amount Per Serving
- Calories: 75.8
- Total Fat: 1.3 g
- Cholesterol: 10.0 mg
- Sodium: 1,940.6 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.6 g
- Protein: 3.6 g
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