Mediterranean red bean soup: The one‑pot meal game changer

How many times can you eat chicken noodle soup or tomato soup? Exactly. That's why, when I'm tired of the usual soups, I turn to a recipe that warms better than a blanket and uplifts your spirits with its aroma alone. Red bean and eggplant soup, with a touch of ground meat, is an absolute hit. It's not only delicious but also nutritious. It's something between a stew and a soup—a one-pot wonder. On one hand, you have juicy ground meat; on the other, the sweetness of peppers, the lightness of tomatoes, and the distinctive taste of eggplant. It's almost like being on vacation in Mexico, or at least in a good restaurant.

You don't need to prepare a separate main dish; this soup really gets the job done. It has everything: protein from the meat and beans, fiber from the vegetables, and flavor from the spices, plus a hearty broth. One serving will fill you up. Plus, you can make it in one pot, freeze it, or take it to work.

This soup is a game changer in the kitchen. Add a crouton with olive oil or a slice of good bread, and you have a complete meal.

Ingredients (for 4–6 servings):

• 14 oz ground meat (beef-pork combo or just beef),
• 1 medium eggplant,
• 1 can of red beans,
• 1 onion,
• 2 cloves of garlic,
• 1 carrot,
• 1 red bell pepper,
• 1 can of diced tomatoes,
• 1 teaspoon of cumin,
• 1/2 teaspoon of smoked paprika,
• 1/2 teaspoon of hot paprika or chili,
• salt and pepper to taste,
• 1 teaspoon of dried oregano or thyme,
• olive oil or cooking oil for frying,
• about 4–5 cups of broth,
• fresh parsley or cilantro for serving,
• optionally: a dollop of yogurt or cream on top.

Preparation:

1. Dice the eggplant, salt it, and set aside for 15 minutes to release the bitter juice. Then rinse and dry it.
2. In a large pot, sauté the onion and garlic in 1–2 tablespoons of olive oil until translucent.
3. Add the ground meat and cook until browned, breaking it up with a spoon to avoid lumps.
4. Add the sliced carrot, eggplant, and pepper. Cook together for 5–7 minutes until the vegetables slightly soften.
5. Add the spices (cumin, smoked paprika, hot paprika, oregano) and sauté for another minute until fragrant.
6. Pour in the canned tomatoes and broth, then bring to a boil.
7. Reduce the heat and simmer on low for 20–25 minutes until the vegetables are soft.
8. Finally, add the drained beans and cook for another 5 minutes. Season to taste with salt and pepper.

This is the soup you can make with your eyes closed. It has everything: taste, color, and nutritional value. And kids, who usually don't touch veggies, eat it without fuss. Red bean soup in this version is a cheap, simple, and brilliant meal—you need nothing more. It's so filling, you'll completely forget about making a second course for dinner.