Mexican style The Soup (green bean and eggplant)

Name: Mexican style The Soup (green bean and eggplant) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10
Ingredients: 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

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 10

Ingredients

Olive Oil, 1 tbsp Celery, raw, 1.5 cup, diced Carrots, raw, 1 cup, chopped 4 cloves garlic, minced1/2 a large jalapeno pepper, diced (or 1 small)Scallions, raw, 1 cup, chopped Beef broth, bouillon, consomme, 1 cupSalsa, 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 cumin1 T coriander1/4 tsp cayenne1/4 tsp Adobo1 tsp salt1 T pickapeppa or Worcestershire sauce1/2 to 1 cup chopped cilantro

Directions

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: 10

Recipe submitted by SparkPeople user BARNACLETREE.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving