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Eggplant Supper Soup

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  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

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

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2037 Calories from Fat 898

% Daily Value*

Total Fat 102 g156.6%

Saturated Fat 38.4 g192.2%

Trans Fat 0 g

Cholesterol 337.7 mg112.6%

Sodium 6237.2 mg259.9%

Total Carbohydrates 158 g52.7%

Dietary Fiber 36.7 g146.9%

Sugars 28.8 g

Protein 136 g271.3%

Vitamin A 399.1% Vitamin C 238.6%

Calcium 68.3% Iron 141.4%

*Based on a 2000 Calorie diet

Eggplant Supper Soup Recipe