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