Mexican style The Soup (green bean and eggplant)

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Nutritional Info
  • 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

View full nutritional breakdown of Mexican style The Soup (green bean and eggplant) calories by ingredient

Number of Servings: 10


    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


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.