Best Caribbean Eggplant And Black Bean Soup Recipes

EGGPLANT AND BLACK BEAN STEW

Eggplant and Black Bean Stew image

Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, cut into 1-inch pieces
2 cups 1-inch pieces eggplant (3/4 pound)
1/2 cup water
1/4 teaspoon salt
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 ounces) black beans, rinsed and drained
Shredded Parmesan cheese, if desired

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.

Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg

JAMAICAN CHEF AJEEN BECKFORD BLACK BEAN SOUP

Jamaican Chef Ajeen Beckford Black Bean Soup image

A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York

Provided by GOOD FOODS

Categories < 4 Hours

Time 1h15m

Yield 4 4qt, 8 serving(s)

Number Of Ingredients 16

Ingredients

1 lb dried black beans, washed
4 quarts chicken stock
8 ounces diced smoked bacon
6 ounces diced onions
6 ounces diced carrots
6 ounces diced celery
1 1/2 finely minced garlic
1 teaspoon ground cumin
3 tablespoons chili powder
1/3 teaspoon cayenne pepper
2 teaspoons salt
1 teaspoon pepper
8 ounces sour cream
1 bunch chopped cilantro
1 ounce lime juice
3 ounces diced tomatoes

Steps:

Combine the beans and stock and bring to a simmer, covered, for 2 hours.
Remove half of the beans from the pot. Puree and then return to the pot.
Add the remaining ingredients and simmer, covered for 1 hour.
Serve with cilantro sour cream.

Nutrition Facts : Calories 628.8, Fat 25.4, SaturatedFat 9.7, Cholesterol 58.7, Sodium 2029.1, Carbohydrate 63.7, Fiber 11.2, Sugar 11.2, Protein 37.5

CARIBBEAN EGGPLANT AND BLACK BEAN SOUP

Caribbean Eggplant and Black Bean Soup image

Make and share this Caribbean Eggplant and Black Bean Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

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 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)

Steps:

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.
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.

Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 0.4, Sodium 183, Carbohydrate 23.4, Fiber 7, Sugar 7.9, Protein 5.1

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