Bean, eggplant, and tomato soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8-cups low-sodium vegetable broth1 medium yellow onion, chopped1 leek, chopped3 medium carrots, quartered and chopped1.5 cups eggplant, chopped2-3 cloves garlic, minced1-15 oz can diced tomatoes (low sodium)1-15 oz can tomato sauce (low sodium)3 tsp Bragg's amino acids (in place of salt)1 package pre-made black eyed peas (such as Melissa's)1 15-oz can red kidney beans1/2 cup ditalini pasta (or other small pasta)1.5 Tb dried Italian seasoning.5 tsp ground black pepper
Makes 8-one cup servings.
1. In large pot on medium heat, combine onion and about a cup of the vegetable broth. Let simmer for 3 minutes.
2. Add carrots and leeks. Let cook until tender. Add broth as needed to keep pot from drying out.
3. Add eggplant and let simmer for about 3 minutes.
4. Add diced tomatoes, tomato sauce, the rest of the vegetable broth, garlic, dried herbs, Braggs, and pepper. Bring heat up to high until boiling.
5. Add beans and pasta. Let cook until pasta is tender, about 5-6 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ONCEAGAINAMANDA.
1. In large pot on medium heat, combine onion and about a cup of the vegetable broth. Let simmer for 3 minutes.
2. Add carrots and leeks. Let cook until tender. Add broth as needed to keep pot from drying out.
3. Add eggplant and let simmer for about 3 minutes.
4. Add diced tomatoes, tomato sauce, the rest of the vegetable broth, garlic, dried herbs, Braggs, and pepper. Bring heat up to high until boiling.
5. Add beans and pasta. Let cook until pasta is tender, about 5-6 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user ONCEAGAINAMANDA.
Nutritional Info Amount Per Serving
- Calories: 189.5
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 809.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 8.3 g
- Protein: 9.4 g
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