Onion Soup Provencale
Yield
8 servingsPrep
5 minCook
1 hrsReady
1 hrsLow 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
|
|
| 4 | large |
onions
sliced in rings |
|
| 2 | small |
zucchini
sliced |
|
| 1 | medium |
eggplant
peeled, chopped |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 6 | ounces |
tomato paste
|
|
| ½ | cup |
red wine
optional |
*
|
| ¼ | cup |
basil
fresh, chopped |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
water
|
|
| 4 | large |
onions
sliced in rings |
|
| 2 | small |
zucchini
sliced |
|
| 1 | medium |
eggplant
peeled, chopped |
*
|
| 2 | each |
garlic cloves
crushed |
|
| 173.4 | ml/g |
tomato paste
|
|
| 118 | ml |
red wine
optional |
*
|
| 59 | ml |
basil
fresh, chopped |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
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.
