ITALIAN GARDEN HARVEST SOUP2 medium tomatoes, peeled and cut into wedges 1 small eggplant, peeled and diced 1 sweet red bell pepper, chopped 1 green bell pepper, chopped 2 cups chicken broth 1 to 2 cups chopped cooked chicken or ham 3 tbsp tomato paste 1 tsp to 2 tsp minced fresh basil 1 tsp minced fresh thyme 1 tsp minced fresh oregano 1 bay leaf Combine tomato wedges, diced eggplant, chopped red pepper, and chopped green pepper in a 3-quart casserole; cover and microwave at HIGH 5 to 7 minutes or until vegetables are tender-crisp; stirring after 3 minutes. Stir in chicken broth and remaining ingredients; cover and microwave at HIGH 12 to 14 minutes. stirring at 4 minute intervals. Let stand 5 minutes. Remove bay leaf. Makes 7 1/2 cups Adapted from source: Southern Living, July 1990
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