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Vegetable Eggplant Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: VEGETABLE EGGPLANT SOUP
 Categories: Soups
      Yield: 10 Servings
 
      1 ts Garlic, finely chopped
      1    Medium onion, finely chopped
      3    Medium carrots,
           Finely chopped
      2    Ribs celery, finely chopped
      1    Medium eggplant, peeled
           And finely chopped
      1    Medium turnip, finely
           Finely chopped
      8 c  Chicken stock, water or a
           Combination
      1    14 1/2 ounce can tomatoes
           Coarsely chopped, including
           Juice
    1/2 ts Basil
    1/2 ts Thyme
    1/2 ts Oregano
    1/2 ts White pepper
           Salt to taste
 
  In a heavy large pot over low heat, cook the garlic, onion, carrots,
  celery eggplant and turnips until they begin to soften, about 5
  minutes. Do not brown.
  
  Add stock or other liquid.  Over high heat, bring liquid to a boil
  and skim off any gray foam that rises to the surface. Reduce heat and
  simmer until vegetables are crisp-tender. 7 to 10 minutes.
  
  Add tomatoes and simmer 5 minutes longer. Add herbs, pepper and salt.
 
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