Beefy Eggplant Soup
|Vegetable cooking spray||1|
|Ground chuck||1 Pound|
|Water||3 Cup (48 tbs)|
|Beef flavored bouillon granules||1 Tablespoon|
|No salt added whole tomatoes||28 Ounce, undrained and chopped (1 Can)|
|Eggplant||1 Medium, peeled and diced|
|Onion||1 Medium, chopped|
|Celery||1 Cup (16 tbs), chopped|
|Carrots||1 Cup (16 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Whole oregano||1⁄2 Teaspoon, dried|
|Whole thyme||1⁄2 Teaspoon, dried|
1)Spray the Dutch oven with cooking spray and heat it over medium heat.
2)Put the ground chuck and cook it properly to make it brown in color.
3) Drain the ground chuck and make it dry with paper towel. This will remove the additional fat as well.
4) Keep the meat in the Dutch oven along with the remaining ingredients.
5) Bring them to boil. Allow them to simmer for at least 45 minutes on low heat.
6) Serve the soup hot in warm soup bowls along with crusty bread if you like.