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Eggplant Del Rio

Eggplant Del Rio comes together with Vegetable Broth, Garlic, Onion Additions, No Salt Added Whole Tomatoes, and Carrot. Serves 8. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 8 1/4 cup
• 4 clove
• 1 1/2 cup
• 3 cup
• 1 cup
• 1 cup
• 2 cup
• 2 cup
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Place 1/4-cup broth or water in a heavy soup pot over moderate heat.

2. 2

   Add garlic and onion to the pot.

3. 3

   Cook and stir over medium heat for 5 minutes or until lightly browned.

4. 4

   Add the remaining broth/water, tomatoes (with juice), carrots and celery.

5. 5

   Bring to a boil. Cook for 10 minutes or until carrots are tender.

6. 6

   Add chopped eggplant. Cook for 10 minutes or until eggplant is tender.

7. 7

   Add the pinto beans, corn, cumin and chili powder. Cook for 5 minutes. Season with pepper.

8. 8

   Optional: puree or mash about 20% of the soup. Stir the puree into the soup.

9. 9

   Serve immediately, in individual bowls, garnished with cheese, if using.

10. 10

    EACH: 141 cals, 1g fat (6%cff), 29g carb.