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.
Serving size: Complete recipe
Calories 1546 Calories from Fat 833
% Daily Value*
Total Fat 92 g141.1%
Saturated Fat 36.9 g184.3%
Trans Fat 0 g
Cholesterol 320.6 mg106.9%
Sodium 4240.8 mg176.7%
Total Carbohydrates 88 g29.4%
Dietary Fiber 27.9 g111.7%
Sugars 46.6 g
Protein 94 g187.3%
Vitamin A 443.6% Vitamin C 69.3%
Calcium 20.7% Iron 38.1%
*Based on a 2000 Calorie diet