Title: Ratatouille Soup
Categories: Soups, Vegetables, Vegetarian
Yield: 6 Servings

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

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini