From Rebecca Davis
Rebecca Davis, another NWC alumni, sent in this next soup recipe consisting of a marvelous blend of herbs and veggies - she says “My next door neighbor bought the cookbook ‘Is It Soup Yet?’ We are attempting to go through it and make the recipes that sound really good; it has some terrific recipes. The best so far is the Ratatouille Soup; it makes a lot but tastes even better when reheated.”
3 tablespoons Olive Oil
2 Onions, chopped
2 cloves Garlic
1 Bay Leaf
1 medium Eggplant, cubed
1-1/2 teaspoon Salt
1/2 teaspoon fresh ground Pepper
1 teaspoon dried Basil
1 teaspoon dried Marjoram
1/2 teaspoon dried Rosemary
1/2 teaspoon dried Thyme
1/2 teaspoon Cumin
1 medium-sized Bell Pepper, chopped
1 medium sized Zucchini, cubed
1 28-ounce can whole Tomatoes
1 6-ounce can Tomato Paste
1 13-3/4 ounce can Beef Broth or the equivalent in beef base and water
1 14-1/2 ounce can Vegetable Broth
In a 6-quart stock pot, heat olive oil.
Add onion, garlic and bay leaf. Saute over medium heat for 10 minutes until the onion is transparent.
Add eggplant, salt, pepper, basil, marjoram, rosemary, thyme and cumin; stir well and cover.
Cook over medium heat, stirring occasionally, for 20 minutes or until eggplant is soft.
Add pepper, zucchini, tomatoes, tomato paste, beef broth and vegetable broth. Break up whole tomatoes into smaller pieces. Bring to a boil. Cover and simmer for 10 minutes or until zucchini and pepper is tender.
Serve hot. Makes 8 to10 servings. Cooking time: 60 minutes.
Published Jan 30, 2007
Copyright ©2007 The Ponca City News