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Eggplant Del Rio

fatfree.kitchen's picture
Ingredients
  Water/Nonfat chicken broth / vegetable broth 8 1⁄4 Cup (132 tbs)
  Garlic 4 Clove (20 gm), minced
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped fresh tomatoes/Low sodium canned tomatoes 3 Cup (48 tbs)
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Diced eggplant 2 Cup (32 tbs)
  Pinto beans 2 Cup (32 tbs), drained, rinsed (Home Cooked Or Canned)
  Corn kernels 2 Cup (32 tbs) (Fresh, Frozen Or Canned)
  Ground cumin 1 Teaspoon
  Ground chili powder 1 Teaspoon
  Grated non fat cheese 1⁄2 Cup (8 tbs), grated
Directions

Place 1/4 cup of the water or broth in a heavy soup pot over medium heat.
Add garlic and onion to pot.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add more liquid during this process if necessary.
Add remaining 8 cups of water, tomatoes, carrots, and celery.
Bring mixture to a boil.
Cook for 10 minutes.
Add eggplant.
Cook for 10 minutes or until eggplant is tender.
Add the pinto beans, corn, cumin, and chili powder.
Cook for 5 minutes.
Transfer 2 cups of the vegetable stew to a food processor or blender and puree.
Stir pureed mixture and cheese into the stew and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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