Ingredients
- 16 new potatoes, chopped
- 8 carrot, chopped
- 8 onion, chopped
- 8 small eggplant, peeled and chopped
- 4 cups chopped broccoli
- 8 zucchini, chopped
- 4 cups green beans
- 8 (8 ounce) packages tempeh
- 8 (14.5 ounce) cans crushed tomatoes
- 8 (8 ounce) cans garbanzo beans, drained
- 16 cloves garlic, chopped
- 2 cups vegetable broth
- 1 tablespoon and 1 teaspoon dried rosemary
- 8 cups shredded pepperjack cheese
- Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches.
- Bring to a boil.
- Cover, reduce heat, and simmer for 5 minutes.
- Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes.
- Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans.
- Season with rosemary and garlic.
- Cook for 8 to 10 minutes, or until veggies are tender.
- Ladle into bowls, and top with cheese.
Amount Per Serving Calories: 433 | Total Fat: 18.1g | Cholesterol: 35mg
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