Easy Tomato and Eggplant Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 eggplant, diced
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 can (14.5-ounce) diced tomatoes
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1/4 cup freshly chopped parsley

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, carrots, bell pepper and eggplant and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook, stirring constantly, until the tomato paste is fragrant, about 1 minute.
4. Add the vegetable broth, diced tomatoes, oregano, salt and pepper and bring the mixture to a boil.
5. Reduce the heat to low and simmer until the vegetables are tender, about 15 minutes.
6. Stir in the parsley and season with additional salt and pepper, if desired.
7. Serve hot.

Interesting Facts

• Tomatoes are a great source of vitamin C, beta carotene, and lycopene.
• Eggplant is a great source of fiber, vitamins B6 and C, and potassium.
• Vegetable broth is a great source of vitamins A, B, and C.