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

Nutrition Facts

Yield: Makes 6 servings

Approximate Nutrient Content per serving:

Calories: 134

Calories From Fat: 189

Total Fat: 21g

Cholesterol: 4g

Sodium: 658mg

Total Carbohydrates: 8mg

Protein: 2.5g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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.

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