Vegetable Soup
Recipe Type: Entree
Author: Healthy Recipes
Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serves: 5
Simple Vegetable Soup
Ingredients
  • 2 tablespoons olive oil
  • 4 cups chopped eggplant
  • 1 cup sliced leek
  • 1 cup chopped red bell pepper
  • 3 cloves garlic, minced
  • One 28-ounce can whole peeled tomatoes in thick pur?e, undrained
  • 2 cups water
  • 2 cups sliced zucchini
  • 1 cup sliced yellow squash
  • 1 cup cooked small white beans or cannellini (from dry or canned, drained)
  • cup chopped fresh parsley
  • 1 tablespoon sweet vermouth (optional)
  • 1 tablespoon brown sugar
  • 8 teaspoon ground black pepper
  • Salt to taste
Instructions
  1. In a 6-quart nonstick pot, heat the oil over medium-high heat.
  2. Add the eggplant, leek, red bell pepper, and garlic.
  3. Cook, stirring, until the vegetables are slightly softened, about 5 minutes.
  4. Add the tomatoes with pure, breaking them up with the back of a spoon. Stir in the water.
  5. Bring to a boil. Reduce heat and cook, covered, 30 minutes, stirring occasionally.
Serving size: 1 Calories: 160 Fat: 2 Saturated fat: 0 Unsaturated fat: 0 Carbohydrates: 3 Sugar: 0 Fiber: 0 Protein: 3

 

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