Main Page
Soups
Soup with eggplant, tomatoes, pepper and green beans

Soup with eggplant, tomatoes, peppers, and green beans

Unusual and very tasty! For the whole family, any day! Soup with eggplant, tomatoes, peppers, and green beans will win you over with its fresh take and hearty mix of ingredients. It's good with or without meat, in any season and at any time of day. And it's so thick that it works as both a first and second course — warming and filling!

Zhemchuzhinka

Recipe author

Soup with eggplant, tomatoes, pepper and green beans

Watch the video

Composition / ingredients

Servings:

Eggplant

200

Tomatoes

150

Bell pepper

Potatoes

Green string beans

200

Beef ribs

700

Carrots

100

Onion (small)

Tomato sauce

Salt

Pepper

Bay leaf (small)

Garlic

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 33 % 7 g

Carbohydrates 33 % 7 g

112 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make eggplant soup? First, prepare the meat. This recipe used meaty beef ribs.
Step 2:

Cut the ribs apart, and if there's a lot of meat on them, cut it into small pieces.
Step 3:

Add 2–3 tablespoons of vegetable oil to a pot, heat it, and add the ribs to brown. Stir-fry until they take on an appetizing golden crust. Pour in enough water to almost cover the meat and add a little salt. Once it boils, reduce the heat to the lowest setting and simmer the beef, covered, for about 1.5 hours. The time may be more or less depending on how young the meat is.
Step 4:

While the beef simmers, prepare all the other ingredients.
Step 5:

Peel the onion, potatoes, and carrots; trim the ends off the beans and remove any strings along the sides. Remove the stems from the eggplant and pepper. Rinse all the vegetables under clean running water.
Step 6:

Cut the potatoes and eggplant into medium cubes, and the beans into small pieces.
Step 7:

Cut the carrots and bell pepper into thin sticks, the tomatoes into cubes, and the onion as finely as possible. You can peel the tomatoes first.
Step 8:

When the meat is tender and pulling away from the bone, you can move on to the next step. Turn the heat to high. Add the eggplant and beans to the pot. If your bean pods are young, leave them in for 2–3 minutes; if they're more mature, cook them for 5–7 minutes.
Step 9:

Add the rest of the vegetables to the pot.
Step 10:

Pour in water and add the bay leaf and tomato sauce (you can use tomato paste). How much water depends on how thick you want the soup. Add the water gradually and decide whether 2 cups (500 ml) is enough or you need a quart (1 L) or more. Season with salt to taste and wait for it to come to a boil. Then lower the heat to medium and cook the soup until all the vegetables are tender. It took me about 15 minutes.
Step 11:

Taste the soup for salt and add more if needed. Stir the finely chopped garlic and fresh herbs into the pot. Take it off the heat and let it rest a while.
Step 12:

Done — you can serve it!

This rich beef-and-vegetable soup will warm you on cold evenings and keep you full for a long time. Green beans go beautifully with eggplant and potatoes. A first course from this mix of ingredients will appeal to many.
Use a pot with a heavy bottom and sides for this soup — it'll come out tastier and more fragrant. Check under the lid now and then while the meat simmers. If there's no liquid left in the pot, add just a little water so the beef doesn't scorch. Enjoy!
For this recipe it doesn't matter which cut of beef you use, since it will turn tender during cooking anyway.
How do you peel tomatoes easily? Wash them, score the tops crosswise with a sharp knife, and dip them in boiling water for 1–2 minutes. Take them out, cool them slightly, and slip off the skins.
You can replace the tomatoes in this recipe with ketchup, canned tomatoes in their own juice, or tomato paste. Adjust the proportions to taste.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some spices are especially easy to overdo (chili pepper, for instance).