| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Japanese |
Low-fat, Soups, Mcdougall |
8 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 4 |
lg |
Onions; sliced in rings |
| 2 |
sm |
Zucchini; sliced |
| 1 |
md |
Eggplant; peel/chop or 2 small japanese eggpla |
| 2 |
|
Garlic cloves; crushed |
| 6 |
oz |
Tomato paste |
| 1/2 |
c |
Red wine; optional |
| 1/4 |
c |
Fresh basil; chopped |
| 2 |
tb |
Soy sauce |
|
|
Freshly ground pepper; to ta |
INSTRUCTIONS
Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of
the ingredients in a large soup pot. Bring to a boil, cover, reduce the
heat, and simmer over medium-low heat for about 1 hour, or until the
vegetables are tender.
65 calories, 0.4 grams fat per serving.
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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