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Eggplant Supper Soup

Chef.Foodie's picture
Ingredients
  Garlic 1 Clove (5 gm), minced / pressed (1 Small Clove)
  Olive oil/Salad oil 1 Tablespoon
  Butter/Margarine 1 Tablespoon
  Onion 1 Small, chopped
  Lean ground beef 1⁄2 Pound
  Eggplant 1 Pound, diced (1 Small One)
  Carrot 1 Small, shredded
  Canned pear shaped tomatoes 14 Ounce (1 Can)
  Canned regular strength beef broth 14 Ounce (1 Can)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salad macaroni/Minced parsley 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

Heat oil and butter in a 3-quart pan over medium heat; add onion and cook, stirring, until limp.
Crumble meat into pan and stir over medium-high heat until it loses its pinkness.
Skim off and discard fat.
Add eggplant, garlic, carrot, tomatoes (breaking them up with a spoon) and their liquid, beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add macaroni and parsley and simmer for 10 to 15 minutes more or until macaroni is tender to bite.
Pass cheese to sprinkle over servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
2

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