Provencal Vegetable Stew

Provencal Vegetable Stew

As much vegetables as you could want all in one soup.

Provencal Vegetable Stew

Adapted from Suppenglück by Sonja Riker

Serves 4


1 onion, diced
2 Tbsp olive oil
1 yellow pepper, diced
2 zucchini, diced
1 eggplant, diced
4 tomatoes, peeled and chopped
1 l stock
1/4 l red wine
salt and pepper
sour cream


In a stock pot,heat the olive oil and fry the onion and eggplant on medium heat for about 5 minutes. Add the zucchini and cook for another 5 minutes. Add the tomatoes and cook for another 5 minutes. Add the red wine, let the alcohol cook off and add the stock. Let simmer for another 10 minutes. Add salt and pepper to taste and serve with a dollop of sour cream.

1 comment:

Jeanne said...

Veggie soup is the best! Great autumn meal.