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Caribbean Eggplant and Black Bean Soup
Prep Time: 20 min
Cook Time: 1 hour
Servings: SERVES 4
Ingredients
1 tablespoon Sue Bee Honey
1 tablespoon canola oil
1 cup cooked black beans
2 1/4 cups eggplants
1/2 teaspoon grated lime rind
2 tablespoons dry sherry
1 (28 ounce) can tomatoes in puree
1/4 teaspoon salt
3/4 teaspoon dried oregano
3/4 teaspoon ground allspice
1 1/2 teaspoons ground cumin
1 cup carrot
1 garlic clove
1/2 cup celery
3/4 cup green pepper
6 drops hot red pepper sauce
Directions
- 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.
- 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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