Italian Style Hearty Vegetable Soup

Heat a 6-quart stock pot over medium heat. Drizzle with oil. Drop in garlic, onion, carrots, celery and peppers. Reduce heat to low/medium-low and cook until carrots are softened. Be careful not to have the burner too hot or the garlic will burn.

In a separate large skillet, heat a drizzle of oil. Saute eggplant over medium heat until softened and browned (or you can also cook it in a 375F degree preheated oven for 15-20 minutes.)

Stir eggplant in with the other vegetables in the stock pot. Stir in seasonings. Add crushed tomatoes and diced tomatoes–combine thoroughly. Stir in beef broth and tomato sauce. Simmer on low for 20-45 minutes until fragrant and tasty. Stir in brown rice. Serve with a garnish of parmesan cheese.

For reheating purposes: This soup will thicken significantly due to the rice. You will likely need to add a splash or two or three of water to the bowl of soup before heating.