Caribbean Eggplant and Black Bean Soup

READY IN: 1hr
Recipe by Julie B's Hive

From my Jenn-Aire cookbook and posted for ZWT3.

Top Review by Tricia Mendes

Absolutely gorgeous dish! I cooked this in the slow cooker/crockpot on high for 8 hours - the beans take a lot of time when you put them in raw!! I added a litre of stock to compensate for the uncooked beans, and all the liquid was absorbed by the time it was all cooked. Will definitely come into my list of favourites!!

Ingredients Nutrition

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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