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.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Dice the eggplant, onion, and red bell pepper into small cubes. Mince the garlic cloves.

Step 2

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.

Step 3

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.

Step 4

Stir in the ground cumin, coriander, smoked paprika, and cayenne pepper. Cook for 1 minute, allowing the spices to become fragrant.

Step 5

Pour in the vegetable broth, black beans, and diced tomatoes. Stir well to combine, and bring the mixture to a boil.

Step 6

Reduce the heat to low and simmer for 20-25 minutes, until the eggplant is tender and the flavors have melded.

Step 7

Add the fresh thyme, lime juice, salt, and black pepper. Stir to combine, and remove the pot from heat.

Step 8

Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro before serving.

Step 9

Serve the soup hot with a slice of crusty bread or over steamed rice for a more filling meal.

Nutrition Facts

Serving size	(2010.7g)

Amount per serving	% Daily Value*
Calories	1417.6

Total Fat 54.4g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 6150.5mg	0%
Total Carbohydrate 190.1g	0%
Dietary Fiber 62.2g	0%
Total Sugars 35.2g
Protein 56.1g	0%

Vitamin D 0IU	0%
Calcium 511.5mg	0%
Iron 20.5mg	0%
Potassium 4709.0mg	0%

*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.

Source of Calories

Fat: 33.2%

Protein: 15.2%

Carbs: 51.6%