Slow Cooker Roasted Red Pepper and Eggplant Soup

Yield:
Makes 6 servings

A delicious peasant-type soup

Ingredients:

  1. 1 medium eggplant, diced
  2. 1 medium onion, diced
  3. 1 jar (15 oz.) roasted red bell peppers, well drained and cut into small pieces
  4. 3 cloves large garlic, minced
  5. 2 cans (14 1/2-oz.) fat-free chicken broth
  6. 1/2 cup vermouth or dry white wine
  7. 1 cup day-old French bread cubes
  8. 1/2 teaspoon dried oregano leaves, crushed
  9. 1/2 teaspoon dried thyme leaves, crushed
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon ground black pepper
  12. 1/4 teaspoon minced fresh parsley
  13. 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.


TDS 3