Crock Pot Roasted Red Pepper & Eggplant Soup
Total Time: 7 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 7 hrs
Ingredients
- Servings: 6
- 1 medium eggplant, diced
- 1 medium onion, diced
- 1 (15 ounce) jar roasted red peppers, well drained, chopped
- 3 large garlic cloves, minced
- 2 (14 1/2 ounce) cans fat free chicken broth
- 1/2 cup vermouth or 1/2 cup dry wine
- 1 cup day old bread cubes
- 1/2 teaspoon dried oregano leaves, crushed
- 1 1/4 teaspoons dried thyme leaves, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup minced fresh parsley
- 6 tablespoons crumbled goat cheese
- parmesan cheese
Recipe
- 1 combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
- 2 cover and cook on low 7-8 hours or till eggplant is very tender.
- 3 just before serving, stir in parsley.
- 4 ladle into soup bowls and top with cheese.
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