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Onion Soup Provencale

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Recipe

 

Yield

8 servings

Prep

5 min

Cook

1 hrs

Ready

1 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
5 cups water
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4 large onions
sliced in rings
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2 small zucchini
sliced
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1 medium eggplant
peeled, chopped
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2 each garlic cloves
crushed
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6 ounces tomato paste
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½ cup red wine
optional
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¼ cup basil
fresh, chopped
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2 tablespoons soy sauce, tamari
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1 x black pepper
freshly ground, to taste
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Ingredients

Amount Measure Ingredient Features
1.2 l water
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4 large onions
sliced in rings
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2 small zucchini
sliced
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1 medium eggplant
peeled, chopped
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2 each garlic cloves
crushed
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173.4 ml/g tomato paste
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118 ml red wine
optional
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59 ml basil
fresh, chopped
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3E+1 ml soy sauce, tamari
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1 x black pepper
freshly ground, to taste
* Camera

Directions

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 283g (10.0 oz)
Amount per Serving
Calories 594% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 261mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 5g
Vitamin A 9% Vitamin C 28%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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