Appetizers / Soups / Salads

Mexican style The Soup (green bean and eggplant) is for Soup.

Mexican style The Soup (green bean and eggplant) takes 30 minutes to prepare.

Mexican style The Soup (green bean and eggplant) takes 30 minutes to cook.

Mexican style The Soup (green bean and eggplant) makes 10 servings.

The ingredients for Mexican style The Soup (green bean and eggplant) are:

Olive Oil, 1 tbsp
Celery, raw, 1.5 cup, diced
Carrots, raw, 1 cup, chopped
4 cloves garlic, minced
1/2 a large jalapeno pepper, diced (or 1 small)
Scallions, raw, 1 cup, chopped
Beef broth, bouillon, consomme, 1 cup
Salsa, 1 cup
Water, tap, 2 cup (8 fl oz)
White Wine, 6 fl oz
Green Beans (snap), 2 cup
Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb)
1 T cumin
1 T coriander
1/4 tsp cayenne
1/4 tsp Adobo
1 tsp salt
1 T pickapeppa or Worcestershire sauce
1/2 to 1 cup chopped cilantro

Here is how you make Mexican style The Soup (green bean and eggplant):

Heat olive oil in large soup pot. Saute celery, carrots, jalapeno, garlic and scallions in the oil till soft. Add beef broth, salsa, water and wine, and bring to a boil. Add green beans, eggplant, cumin, coriander, cayenne and adobo, and cook ~10 minutes, or until the eggplant is soft and the green beans are cooked through. Add pickapeppa sauce and salt, taste, and correct seasoning. Remove from the heat and add the chopped cilantro. Optional: serve with tortilla chips, chedder cheese, sour cream or plain yogurt, or chopped chicken breast. Number of Servings: 10Recipe submitted by SparkPeople user BARNACLETREE.

The nutritional information for Mexican style The Soup (green bean and eggplant) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 69.0

• Total Fat: 1.7 g
• Cholesterol: 0.0 mg
• Sodium: 240.4 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 3.5 g
• Protein: 2.2 g

Mexican style The Soup (green bean and eggplant) is Mexican cuisine.

The dietary needs meet for Mexican style The Soup (green bean and eggplant) is Vegetarian