What I did: Put everything in the crockpot with as much liquid as will fit(in mine, about 6 cups). Cook on low all day . Actually, I turned the crockpot on high and forgot to turn it down before I left for work. So I came home at about 3, saw that the eggplant was floating, stirred it down, added more basil, thyme, oregano, and turned it down to low for another hour. It's very good


  • 1 tsp. garlic, finely chopped
  • 1 med. onion, finely chopped
  • 3 med. carrots, finely chopped
  • 2 ribs celery, finely chopped
  • 1 med. eggplant, peeled and finely chopped
  • 1 med. turnip, finely chopped
  • 8 cups stock, water, or combination
  • 1(14- 1/2 oz.) can tomatoes, coarsely chopped, including juice
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp white pepper
  • Salt to taste


The original recipe:

In a heavy large pot over low heat, cook the garlic, onion, carrots, celery, eggplant and turnip until they begin to soften, about 5 minutes. (I assume you add a little of the stock for this.) Do not brown. Add stock or other liquid. Over high heat, bring to boiling and skim off any gray foam that rises to the surface. Reduce heat and simmer until vegetables are crisp-tender, about 7-10 minutes. Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.

Makes 10 servings. Per serving: 69 calories.

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Submitted 6/13/05.
Source: http://soar.berkeley.edu/recipes/soups
Submitted By: Linda Wilson
Vegetable Eggplant Soup