Kale & Brown Rice Vegetable Soup

 

Kale & Brown Rice Vegetable Soup

4 large handfuls of chopped rinsed kale, or a colander full

4 carrots sliced

2 or 3 cups eggplant cut up in to medium size cubes/pieces

1 medium chopped onion

1 tablespoon chopped garlic, from jar

1 can diced tomatoes about 15 ounces

32 ounce low sodium chicken broth

1/2 cup instant brown rice

salt and pepper to taste

a few shakes of cayenne pepper flakes, optional

Place all ingredients in slow cooker, except brown rice, turn on high for about 4 hours

Turn slow cooker to low and add 1/2 cup instant brown rice

Ready to eat in about a 1/2 hour