(Last Updated On: December 23, 2018)
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 10 minutes |
| Servings |
People
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Ingredients
- 3 cloves garlic chopped
- 1 onion(s) chopped
- 1 large carrot(s) chopped
- 3 small potatoes cubed
- 1 eggplant(s) or 2 Japanese eggplants, 1 inch slices
- 1 can corn
- 2 cups or cans cannellini beans
- 2 cups kale
- 4 cups vegetable broth more if you want it less thick
- 1/2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp red pepper flakes optional
Ingredients
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Instructions
- 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!
