Serves: 5
Total Calories: 183
Yield: 13 cups

2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon cardamom
2 teaspoons garam masala
pinch cayenne pepper
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/3 cup minced garlic
pinch hing
1 tablespoon canola oil
1 cup scallion chopped
1 head bok choy chopped (6 cups)
1 eggplant cubed (4 cups)
1 tablespoon sesame seeds
9 cups hot water
2 cups whole snow peas washed
1/2 cup white rice
1 (16-ounce) can butter beans drained
1 teaspoon salt

In a small bowl, mix the spices so they’ll be ready to add to the popping seeds.

In the bottom of a large soup pot, heat the seeds, garlic, and hing in the oil, while stirring, until the seeds pop. Add the mixed spices. Lower the heat, stir quickly, and cover the pot so the hot pepper doesn’t burn your eyes. Cook for 1 minute or less.

Add the scallions, bok choy, eggplant, sesame seeds, water, snow peas and rice. Bring to a simmer and cook for 15 minutes.

Add the beans and salt, return to a simmer, then turn off the heat. Leave covered until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 183
Calories from Fat: 26

More Recipes from the Soup's On! Cookbook:
Cauliflower Parsley Soup
Chinese Sour Soup
Curried Bok Choy and Snow Pea Soup
East African Peanut Soup
Green and White Soup
Kale Tofu Soup
Lemon Cabbage Soup
Roasted Red Pepper Soup
Shiitake Soybean Soup