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Beef Vegetable Soup (with Eggplant and Tomatoes)

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Author Victor


  • 1000 g beef tenderloin
  • 2 medium size eggplants
  • 3 medium onions
  • 3 Carmen peppers sweet red elongated peppers
  • 5 garlic cloves
  • 6 medium size tomatoes
  • 2 cups beef broth
  • 1 tsp freshly ground black pepper
  • 2 tsp salt
  • 1 cup fresh coriander
  • 1 cup fresh parsley
  • 1 cup fresh dill


  • Remove silver skin from tenderloin, slice into about 1/2 inch pieces
  • Peel eggplants, slice into 1/2 inch pieces, sprinkle some salt on top and set aside for 20 minutes to allow them to release water. Gently dry each slice with paper towel and set aside
  • Rinse fresh coriander, parsley and dill. Chop finely and set aside
  • Blanche tomatoes in boiling water, remove skin, cut in half and set aside
  • Slice onions into 1/4 inch rings and set aside
  • Slice red sweet peppers into 1/2 inch rings, remove seeds and membrane and set aside
  • Press garlic cloves, add 2 teaspoons of salt and mix. Set aside
  • Prepare 2 cups of beef broth, set aside
  • Now assemble the ingredients in layers. Place 1/3 of beef tenderloin on the bottom of the cast iron pot or dutch oven, or a regular boiling pot. Then place 1/3 of eggplants on top, followed by 1/3 of the garlic and salt mix, followed by 1/3 of onion rings, then 1/3 of chopped coriander, parsley and dill, followed by 1/3 teaspoon ground black pepper. Repeat these layers two more times
  • Next, layer all sliced sweet peppers, then tomato halves. Pour 1 cup of beef broth
  • Cover with a lid, bring to gentle simmer and cook for about an hour, or until vegetables are fully cooked and tender