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    Roasted Red Pepper and Eggplant Soup


    Source of Recipe


    Internet

    List of Ingredients




    1 medium eggplant diced
    1 medium onion diced
    1 15 ounce jar roasted red bell peppers
    well drained and cut into small pieces
    3 large cloves garlic minced
    2 14 1/2 ounce cans fat free chicken broth
    1/2 cup vermouth or dry white wine
    1 cup day old french bread cubes
    1/2 teaspoon dried oregano leaves crushed
    1/2 teaspoon dried thyme leaves crushed
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 cup minced fresh parsley
    6 tablespoons crumbled goat cheese or
    shredded parmesan cheese

    Combine all ingredients, except parsley and cheese, in a 3 1/2 quart slow cooker. Mix well. Cover and cook on LOW 7-8 hours or until eggplant is very tender. Just before serving, stir in parsley. Ladle into soup bowls and garnish
    each serving with 1 tablespoon of the cheese.

    Makes 6 servings.

    Recipe




 

 

 


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