| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats |
|
Soup |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 4 |
tb |
Chopped garlic |
| 2 1/2 |
c |
Fresh bread crumbs |
| 2 |
sm |
Zucchini, diced |
| 1 |
|
Sweet red pepper, diced |
| 1 |
lg |
Ripe tomato, peeled, Seeded and diced |
| 1/2 |
c |
Diced eggplant |
| 1 |
md |
Onion, diced |
| 2 |
ts |
Paprika |
| 2 |
ts |
Garlic powder |
| 7 |
c |
Chicken broth |
| 1 |
c |
Marinated artichoke hearts, Drained |
| 1/4 |
c |
Fresh parsley, chopped |
|
|
Salt and pepper |
|
|
Toasted almonds, garnish |
INSTRUCTIONS
Heat half the oil in a frying pan with chopped garlic. Add bread crumbs and
cook, stirring, 5 minutes.
In a large saucepan or soup kettle heat remaining 1/4 cup of oil. Add
zucchini, red pepper, tomato, eggplant and onion. Cook until tender, then
stir in bread mixture. (Bread will break down as soup cooks and acts as a
thickener.)
Stir in paprika and garlic powder followed by chicken broth. Simmer 30
minutes, stirring frequently. Stir in artichoke hearts and parsley. Season
with salt and pepper. Serve immediately in heated bowls. Garnish with
toasted almonds. Makes 11 cups.
Posted to MC-Recipe Digest V1 #276
Date: Sun, 3 Nov 1996 12:32:20 -0500 (EST)
From: Bill Camarota <gfx4tv@acy.digex.net>
A Message from our Provider:
“You’ve achieved nothing until you find God”