Eggplant Del Rio
| Yield: | 8 servings |
| Categories: | Soups, Vegetables |
| 8 1/4 | c | Vegetable broth; or water |
| 4 | Cloves garlic; minced | |
| 1 1/2 | c | Chopped onion |
| ADDITIONS | ||
| 3 | c | No-salt-added whole tomatoes; chopped |
| 1 | c | Sliced carrot |
| 1 | c | Sliced celery |
| 2 | c | Diced eggplant; see note |
| 2 | c | Cooked pinto beans; rinsed and drained |
| 2 | c | Corn kernels |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| Freshly ground black pepper; optional | ||
| Grated nonfat cheddar cheese; optional | ||
| ACCOMPANIMENT | ||
| Roasted red potatoes; with | ||
| Lemon-oregano sauce; see recipe |
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