Eggplant Soup with Tomatoes, Bell Pepper, and Green Beans
Original and very tasty - perfect for the whole family, every day! Eggplant soup with tomatoes, bell pepper, and green beans delights with its rich mix of ingredients. It’s great with meat or without, in any season and at any time of day. It’s so thick it can serve as both a starter and a main - warming and filling!
Updated : 06 January, 2026
Easy
About 30 min.
Ingredients
200 grams
Eggplant
150 grams
Tomato
1
Bell pepper
3
Potato
200 grams
Green bean
700 grams
Beef ribs
100 grams
Carrot
1
Onion
2 tablespoon
Tomato sauce
to taste
Salt
to taste
Pepper
2
Laurel leaf
2
Garlic
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to cook eggplant soup? First, prepare the meat. This recipe uses beef ribs with meat on them.
Step 2
Separate the ribs. If there’s a lot of meat on them, cut it into small pieces.
Step 3
Add 2-3 Tbsp vegetable oil to a pot, heat it, and add the ribs to sear. Stir and fry until an appetizing golden crust forms. Pour in water so it almost covers the meat and lightly salt it. After it comes to a boil, reduce heat to the lowest and simmer the beef, covered, for about 1.5 hours. The time may be shorter or longer depending on how young/tender the meat is.
Step 4
While the beef is simmering, prepare the rest of the ingredients.
Step 5
Peel the onion, potatoes, and carrot. Trim the ends of the green beans and remove any side strings (if present). Remove stems from the eggplant and bell pepper. Rinse all vegetables under clean running water.
Step 6
Cut the potatoes and eggplant into medium cubes, and cut the green beans into small pieces.
Step 7
Cut the carrot and bell pepper into thin sticks, dice the tomatoes, and chop the onion as finely as possible. You can peel the tomatoes first if you like.
Step 8
When the meat is tender and pulls away from the bone, move on. Turn the heat to high. Add the eggplant and green beans to the pot. If the beans are young, cook them for 2-3 minutes; if they’re more mature, cook 5-7 minutes.
Step 9
Add the remaining vegetables to the pot.
Step 10
Add water, a bay leaf, and tomato sauce (you can use tomato paste). The amount of water depends on how thick you want the soup. Add water gradually - decide whether 500 ml (about 2 cups) is enough, or if you need 1 liter (about 4 cups) or more. Salt to taste and bring to a boil. Then reduce heat to medium and cook until all vegetables are done. It took me about 15 minutes.
Step 11
Taste for salt and adjust if needed. Add finely chopped garlic and herbs. Remove from heat and let the soup rest for a while.
Step 12
Done - serve!
Author note
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