Ratatouille Soup

Name: Ratatouille Soup
Ingredients: 1 tablespoon olive oil; 1 small onions chopped; 1 clove garlic crushed; 1 small eggplant cut into 1/2 inch cubes; 3 medium tomatoes coarsely chopped; 1 medium zucchini cut into 1/2 inch slices; 1 small green bell peppers chopped; 1/4 teaspoon salt; 10 1/2 ounces chicken broth; 10 1/2 ounces water

10 ingredients

3 steps

Ingredients

1 tablespoon olive oil
1 small onions chopped
1 clove garlic crushed
1 small eggplant cut into 1/2 inch cubes
3 medium tomatoes coarsely chopped
1 medium zucchini cut into 1/2 inch slices
1 small green bell peppers chopped
1/4 teaspoon salt
10 1/2 ounces chicken broth
10 1/2 ounces water

Directions

1

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.
2

Stir in the remaining ingredients and heat to boiling.
3

Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender.