Eggplant Vegetable Soup
Eggplant Vegetable Soup
2 1/2 c. peeled, cubed eggplant
2 c. water
2 (14.5 ounce) cans whole tomatoes, undrained and chopped
1 (4 ounce) can sliced mushrooms, drained
2 cloves of garlic, minced
1 medium zucchini, chopped
1 tsp. dried Italian Seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan Cheese
Combine first 9 ingredients in a large cooking pan or kettle, stirring well. Bring to a boil, cover and reduce heat and simmer for 25-30 minutes or until veggies are tender. To Serve: Ladle soup into soup bowls and sprinkle the Parmesan Cheese on top!
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