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Eggplant Supper Soup

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Ingredients
  Olive oil/Salad oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Onion 1 Medium, chopped
  Lean ground beef 1 Pound
  Eggplant 1 Medium, diced
  Garlic 1 Clove (5 gm), minced or mashed
  Chopped carrot 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Canned pear shaped tomatoes 1 3⁄4 Pound (1 Pound And 12 Ounce Can)
  Canned beef broth 28 Ounce (Two 14 Ounce Cans)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Salad macaroni 1⁄2 Cup (8 tbs)
  Minced parsley 2 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

Heat the salad oil and butter in a large pan or Dutch oven, add the onion, and saute until limp, about 3 minutes.
Add the meat and stir over the heat until it loses its pinkness.
Add the eggplant, garlic, carrots, celery, tomatoes (break up tomatoes with a fork), beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add the macaroni and parsley and simmer about 10 minutes more, or until macaroni is tender.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable

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