Caribbean Eggplant and Black Bean Soup Recipe

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Caribbean Eggplant and Black Bean Soup
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Ingredients:

Directions:

  1. In a 5-quart Dutch oven, heat the oil over low heat. Add 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 (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add 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 Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 154.22 Kcal (646 kJ)
Calories from fat 37.35 Kcal
% Daily Value*
Total Fat 4.15g 6%
Sodium 183.69mg 8%
Potassium 500.06mg 11%
Total Carbs 24.05g 8%
Sugars 8.96g 36%
Dietary Fiber 7.45g 30%
Protein 5.43g 11%
Vitamin C 27mg 45%
Vitamin A 0.3mg 11%
Iron 1.5mg 8%
Calcium 50.2mg 5%
Amount Per 100 g
Calories 82.03 Kcal (343 kJ)
Calories from fat 19.87 Kcal
% Daily Value*
Total Fat 2.21g 6%
Sodium 97.71mg 8%
Potassium 266mg 11%
Total Carbs 12.79g 8%
Sugars 4.77g 36%
Dietary Fiber 3.96g 30%
Protein 2.89g 11%
Vitamin C 14.4mg 45%
Vitamin A 0.2mg 11%
Iron 0.8mg 8%
Calcium 26.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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