- 6
- Average
- 10 mins
- 30 mins
- 5 mins
- Average budget
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Ingredients
- 16 c water
- 6 cups chicken stock
- 2 potatoes
- 2 carrots
- 2 stalks celery w/ tops
- 2 cups diced eggplant
- 1 onion
- 1 cup frozen yellow corn
- 2/3 c roast red pepper, diced
- 1/2 cup tomato sauce
- 1/2 cup roasted cashews
- 1/2 cup parsley
- 1/4 cup lemon juice
- 1/4 cup butter
- 3 tbs sugar
- 1/2 tsp curry powder
- pepper, thyme, marjoram,nutmeg
- 1 bay leaf
Preparation
Step 1
1. Combine in a large pot over high heat.
2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. Consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. Potatoes should become more rounded, and nuts will soften.
Serve hot.