Very good recipe and a great option for using eggplant! I topped with pico de gallo and avacado and used two jalapeños and cherry pepers for some added heat. I reduced all the spices to just a couple shakes maybe 1/4 to 1/2 a teaspoon and didn't have cumin so used cayenne powder.
Good soup. I didn't have tomato juice so just used the juice from the diced tomatoes. I also don't have creole seasoning. I added a teaspoon of siracha sauce instead. I used chickpeas instead of green beans. You can really make any substitutes you'd like. I allowed the soup to simmer for about an hour.
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