You are here

Beefy Eggplant Soup

admin's picture
Ingredients
  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
  Pepper 1⁄2 Teaspoon
  Whole oregano 1⁄2 Teaspoon, dried
  Whole thyme 1⁄2 Teaspoon, dried
Directions

MAKING

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.

SERVING

6) Serve the soup hot in warm soup bowls along with crusty bread if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Eggplant
Interest: 
Gourmet
Cook Time: 
50 Minutes

Rate It

Your rating: None
4.11
Average: 4.1 (15 votes)