Caribbean Eggplant and Black Bean Soup
Transform your dinner table with the vibrant flavors of Caribbean Eggplant and Black Bean Soup—a hearty, plant-based dish that’s as comforting as it is nutritious. This easy-to-make soup features tender eggplant, protein-rich black beans, and a medley of warming spices like cumin, smoked paprika, and coriander, all simmered to perfection in a vegetable broth base. A splash of lime juice and a sprinkle of fresh cilantro add a zesty Caribbean twist, making each spoonful irresistibly fresh and flavorful. Ready in just under an hour, this one-pot wonder is perfect for busy weeknights or leisurely family meals. Serve it with crusty bread or over steamed rice for a satisfying vegan option that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 piece medium eggplant
- 1 piece yellow onion
- 1 piece red bell pepper
- 3 pieces garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups canned black beans
- 1 cup diced tomatoes
- 1 teaspoon fresh thyme
- 2 tablespoons lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup fresh cilantro
Instructions
Dice the eggplant, onion, and red bell pepper into small cubes. Mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until slightly softened and browned.
Add the diced onion, bell pepper, and minced garlic to the pot. Cook for an additional 5 minutes, stirring frequently, until the vegetables are tender.
Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute, allowing the spices to become fragrant.
Pour in the vegetable broth, black beans, and diced tomatoes. Stir well to combine, and bring the mixture to a boil.
Reduce the heat to low and simmer for 20-25 minutes, until the eggplant is tender and the flavors have melded.
Add the fresh thyme, lime juice, salt, and black pepper. Stir to combine, and remove the pot from heat.
Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.
Serve the soup hot with a slice of crusty bread or over steamed rice for a more filling meal.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 35.2 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 512 mg | 39% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4709 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
