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Caribbean Eggplant And Black Bean Soup

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  Canola oil/Olive oil 1 Tablespoon
  Sweet green pepper 3⁄4 Cup (12 tbs), cored, seeded, and coarsely chopped (1 Medium Sized Piece)
  Stalk celery 1⁄2 Cup (8 tbs) (1 Medium Sized Piece)
  Garlic 1 Clove (5 gm), minced
  Carrots 1 Cup (16 tbs), peeled and thinly sliced (2 Small Pieces)
  Ground cumin 1 1⁄2 Teaspoon
  Ground allspice 3⁄4 Teaspoon
  Dried oregano 3⁄4 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
  Canned tomatoes in puree 28 Ounce (1 Can)
  Dry sherry/Orange juice / water 2 Tablespoon
  Honey 1 Tablespoon
  Grated lime rind 1⁄2 Teaspoon
  Small eggplant 9 Ounce, peeled and cut into 1/2-inch cubes, about 2 1/4 cups
  Cooked black beans 1 Cup (16 tbs)
  Hot red pepper sauce 6 Drop (Or To Taste)

1 ln a 5-quart Dutch oven, heat the oil over moderately low heat. Add the green pepper, celery, garlic, and carrots. Cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
2 Add the tomatoes, breaking them up with a spoon, and the sherry, honey, and lime rind. Bring to a boil, then adjust the heat so that the mixture simmers gently, cover, and cook for 12 minutes. Add the eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 801 Calories from Fat 168

% Daily Value*

Total Fat 19 g29.3%

Saturated Fat 1.6 g8.2%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 2797.3 mg116.6%

Total Carbohydrates 130 g43.3%

Dietary Fiber 41.6 g166.2%

Sugars 51.5 g

Protein 25 g50.9%

Vitamin A 580.1% Vitamin C 420.1%

Calcium 48.1% Iron 41.4%

*Based on a 2000 Calorie diet

Caribbean Eggplant And Black Bean Soup Recipe