Eggplant & Tomato Vegetable Soup
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Eggplant & Tomato Vegetable Soup calories by ingredient
Introduction
Fat Free Vegetarian Soup Fat Free Vegetarian SoupNumber of Servings: 5
Ingredients
-
1 Eggplant
1 Pint Grape Tomatoes
1 Onion
1 clove Garlic
2 - 3 Carrots
Fresh Parsley
Fresh Basil
Dried Oregano
Chicken Stock
Tips
Serve with grated cheese if you like.
Directions
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