Caribbean Eggplant and Black Bean Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Ingredients:
1 tablespoon canola oil or 1 tablespoon olive oil |
3/4 cup green pepper, chopped |
1/2 cup celery, chopped |
1 garlic clove, minced |
1 cup carrot, thinly sliced |
1 1/2 teaspoons ground cumin |
3/4 teaspoon ground allspice |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1 (28 ounce) can tomatoes in puree |
2 tablespoons dry sherry or 2 tablespoons orange juice or 2 tablespoons water |
1 tablespoon honey |
1/2 teaspoon grated lime rind |
2 1/4 cups eggplants, peeled and cut into 1/2-in cubes |
1 cup cooked black beans |
6 drops hot red pepper sauce (to taste) |
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.
|
|