Ratatouille Soup

• 1 tablespoon olive oil
• 1 small onions chopped
• 1 clove garlic crushed
• 1 small eggplant cut into 1/2 inch cubes
• 3 medium tomatoes coarsely chopped
• 1 medium zucchini cut into 1/2 inch slices
• 1 small green bell peppers chopped
• 1/4 teaspoon salt
• 10 1/2 ounces chicken broth
• 10 1/2 ounces water

1. Heat the oil in a Dutch oven, over medium high heat, and cook the onion and garlic for about 3 minutes, stirring occasionally, until the onion is crisp tender.
2. Stir in the remaining ingredients and heat to boiling.
3. Reduce the heat, cover, and simmer about 10 minutes or until the vegetables are crisp tender.

olive oil, onions, garlic, tomatoes, zucchini, green bell peppers, salt, chicken broth, water

Taken from recipeland.com/recipe/v/ratatouille-soup-46522 (may not work)