Having never tried Ratatouille Soup before, we weren't sure what to expect. What a wonderful surprise! We all loved it. I had most of the ingredients on hand but I did have to make a few changes. I doubled the recipe and because I had no beef broth I used a Tablespoon of instant beef bullion and 3 Cups of water. I had only one green pepper, so I used a red bell pepper along with the green, I had an off brand spaghetti sauce on hand (45 oz.) and used that, the only other change I made was a generous sprinkle of garlic pepper to the soup. I only wish I'd found this recipe at the beginning of summer harvest so I could continue to take advantage of our fresh picked eggplant (we grow and prefer white eggplant, so good!) zucchini, and green peppers. This recipe is definitely a keeper! I served the souped with Jo's Rosemary Bread from this site. Mmmm mmm mmm
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Having never tried Ratatouille Soup before, we weren't sure what to expect. What a wonderful...