Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/3675/
Slow Cooker Roasted Red Pepper and Eggplant Soup
A delicious peasant-type soup
Yield: Makes 6 servings
Ingredients
| 1 |
|
medium eggplant, diced
|
|
|
| 1 |
|
medium onion, diced
|
|
|
| 1 |
jar |
(15 oz.) roasted red bell peppers, well drained and cut into small pieces
|
|
|
| 3 |
cloves |
large garlic, minced
|
|
|
| 2 |
cans |
(14 1/2-oz.) 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 |
teaspoon |
minced fresh parsley
|
|
|
| 6 |
tablespoons |
crumbled goat cheese or shredded Parmesan cheese
|
|
|
Directions:
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.
A salad and crusty bread round out this meal.
Please note that some ingredients and brands may not be available in every store.
Everson Market Recipes
https://eversonmarket.com/Recipes/Detail/3675/