Vegetarian

Bean, eggplant, and tomato soup is for Soup.

Bean, eggplant, and tomato soup takes 15 minutes to prepare.

Bean, eggplant, and tomato soup takes 40 minutes to cook.

Bean, eggplant, and tomato soup makes 8 servings.

The ingredients for Bean, eggplant, and tomato soup are:

8-cups low-sodium vegetable broth
1 medium yellow onion, chopped
1 leek, chopped
3 medium carrots, quartered and chopped
1.5 cups eggplant, chopped
2-3 cloves garlic, minced
1-15 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 beans
1/2 cup ditalini pasta (or other small pasta)
1.5 Tb dried Italian seasoning
.5 tsp ground black pepper

Here is how you make Bean, eggplant, and tomato soup:

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: 8Recipe submitted by SparkPeople user ONCEAGAINAMANDA.

The nutritional information for Bean, eggplant, and tomato soup is:

• Servings Per Recipe: 8
• 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

The dietary needs meet for Bean, eggplant, and tomato soup is Vegetarian