RATATOUILLE SOUP
Mindy Johnson | Night Auditor | Embassy Suites La Vista
Ingredients
2 Yellow Squash 2 Zucchinis
2 cans of Tomato Sauce 2 cartons Veggie Broth 2 cups Mushrooms 1tsp thyme, Sage, Rosemary, Parsley, Oregano, Basil, Ginger ½ stick real Butter (not fake - very important) 2 tbsp Brown Sugar 6 peeled Tomatoes or two cans diced or one package Cherry Tomatoes halved 1 lb of Meat if wanted (I use beef stew)
1 large fat Eggplant 1 Butternut Squash 1 large Cucumber 1 each red, green, yellow, and orange
Bell Peppers 1 lb Carrots
3-4 stocks of Celery 1 large sweet Onion 2-4 cloves of Garlic
Instructions
Wash all fresh ingredients and chop, dice or slice all ingredients. 1. Add everything to a large pot, roasting pan or crock pot and cook until done. 2. Low heat 325 until all veggies are tender. 3.
Atrium Hospitality | Food & Beverage
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