Onion Soup Provencale

5 c Water

4 lg Onions; sliced in rings

2 sm Zucchini; sliced

1 md Eggplant; peel/chop

- or 2 small japanese eggpla 2 Garlic cloves; crushed

6 oz Tomato paste

1/2 c Red wine; optional

1/4 c Fresh basil; chopped

2 tb Soy sauce

Freshly ground pepper; to ta Recipe by: The New McDougall Cookbook Preparation Time: 0:15 Combine all of the ingredients in a large soup pot. Bring to a boil, cover, reduce the heat, and simmer over medium-low heat for about 1 hour, or until the vegetables are tender. 65 calories, 0.4 grams fat per serving.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994