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| DESCRIPTION | SERVINGS: | servings |
This white bean soup is flavored with just the right amount of spicy chipotle pepper. So delicious. Beans, corn, onion, and the nutritarian mandatory sneaky ingredient: mushrooms. The flavor in this is killer.
INGREDIENTS
- 1 yellow onion chopped
- 1 portobello mushroom chopped small
- 1 cup eggplant chopped small
- 1 cup kale chopped small (more may be used)
- 1 cup frozen corn
- 2 canned chipotle Peppers (Not 2 cans) open can and take out just 2 of the peppers, NOT two cans of peppers)
- 1 can navy beans do not drain
- 2 cups Vegetable Broth (more or less depending on your desired consistency)
- 2 teaspoons Garlic Powder
- 1 cup cilantro - optional for garnish
- 1 cup pico de gallo - optional for garnish
- 1 cup hummus (do not purchase - see recipe)
INSTRUCTIONS
- in a large stock pot, water sauté chopped onion, eggplant, 2 chipotle peppers, mushroom and kale until veggies are tender but no overcooked.
- Pour in vegetable broth, frozen corn, and white beans and simmer for 20 minutes
- serve hot. Garnish with cilantro, pico de gallo, and a dollop of hummus
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