1eggplant(s)or 2 Japanese eggplants, 1 inch slices
1 can corn
2 cups or canscannellini beans
4cupsvegetable brothmore if you want it less thick
1 tsp garlic powder
1 tsp dried oregano
1tsp dried basil
1tspred pepper flakesoptional
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Heat a large skillet or soup pot to medium high. Pour in a cup of water and add the garlic to the pan. Saute the garlic until it starts to brown, about one minute.
Add the onions to the pan and sautee until they begin to soften. Add a bit more water if needed.
Add your spices to the pan and toss with the garlic and onions. Add red pepper flakes if you want a spicier soup. Let the spices cook for 30 seconds. You may add more spices later depending on the flavors you're looking for, so leave some aside.
Add the potatoes and carrots to the pan and mix well with the onions and spices.
Add 3 cups of veggie broth to the pan and mix well. Bring to a boil. One boiling, bring to a simmer, cover, and let it cook for for 5-10 minutes until the potatoes and carrots soften.
When the potatoes and carrots are soft, add in the beans, corn and eggplant. Stir well, return the lid to the pan and cook for 10-15 minutes to allow the flavors to develop and the vegetables to cook.
Make sure to check on the soup to see if you want to add more broth for a soupier consistency, or let it continue to cook for more of a stew. At this time, you'll also want to taste the soup and add more of the spices if needed.
Let the soup simmer for another 10-15 minutes, and then add the kale a few minutes before you are ready to serve.
Garnish with green onions if desired, and add crunchy bread on the side and enjoy!
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