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Onion-Eggplant Soup Provencale
From Athens Locally Grown
<p>This slow-cooker soup was a $50 winner in the Better Homes and Gardens recipes contest back when crockpots were a new idea and $50 was a lot of money! A nutritional bargain, in 97 calories and only 2 gram of fat, it packs 23% of the <span class="caps">RDA</span> for vitamin A and 25% of the <span class="caps">RDA</span> for vitamin C. Easily made vegan by using “not beef” bouillon in place of the meat-based version. It looks like a lot of ingredients, but they go together quickly. Fix the soup after breakfast, and by dinner time the aroma (and taste) will be mouth-watering!</p>Source: Better Homes and Gardens monthly recipe contest (Entered by Janice Matthews)
Serves: 8-10 side-dish servings; 4-6 main dish servings
Step by Step Instructions
- Prepare the veggies: thinly slice the squash (halve any large pieces). Thinly slice the onions and separate them into rings. Peel and chop the eggplant. (Note: I don't peel them if they're young and tender.)
- Combine all ingredients in a 3 1/2 to 4 quart slow cooker (crockpot). Cover and cook on low heat setting for 10-12 hous, or until vegetables are tender.
- Optional but tasty: Sprinkle each serving with grated Parmesan cheese, and serve with French bread.
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