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Ratatouille soup

Yield: 6 Servings

Ingredients:

• 1 tb Olive Or Vegetable Oil
• 1 sm Onion; Chopped About 1/4 -Cup
• 1 lg Garlic Clove; Crushed
• 1 sm Eggplant; About 1 Pound Cut -Into 1/2-Inch Cubes
• 3 md Tomatoes; Coarsely Chopped -About 2 1/4 Cups
• 1 md Zucchini; Cut Into 1/2-Inch -Slices About 2 Cups
• 1 sm Green Bell Pepper; Chopped -About 1/2 Cup
• 1/4 ts Salt
• 10 1/2 oz Condensed Vegetable Or -Chicken Broth
• 10 1/2 oz ;Water

Instructions:

Heat the oil in a Dutch oven over medium high heat and cook the onion and garlic for about 3 minutes stirring occasionally until the onion is crisp tender. Stir in the remaining ingredients and heat to boiling. Reduce the heat cover and simmer about 10 minutes or until the vegetables are crisp tender. Nutrition Information Per Serving: Calories: 80 Protein: 3 Grams Carbohydrates 10 Grams Fat: 3 Grams Cholesterol O Milligrams Sodium 260 Milligrams Potassium 480 Milligrams Posted by Rich Harper

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