Eggplant Supper Soup

Farm.Fares's picture

Nov. 30, 2011

Ingredients

Olive oil/Salad oil 2 Tablespoon
Butter/Margarine 2 Tablespoon
Onion 1 Medium , chopped
Lean ground pork 1 Pound
Eggplant 1 Medium , diced
Garlic 1 Clove (5 gm) , minced / mashed
Carrot 1/2 Cup (8 tbs) , chopped
Celery 1/2 Cup (8 tbs) , sliced
Canned italian style tomatoes 28 Ounce (1 Large Can Of 1 Pound And 12 Ounce)
Canned beef broth 28 Ounce (2 Cans Of 14 Ounce Each)
Sugar 1 Teaspoon
Salt 1 Teaspoon
Pepper 1/2 Teaspoon
Ground nutmeg 1/2 Teaspoon , minced
Parsley 2 Tablespoon , minced (Salad Macaroni
Grated parmesan cheese 2 Tablespoon , grated (Salad Macaroni

Directions

MAKING

1. In a Dutch oven add salad oil and heat.

2. Add onions and saute for 3 minutes till they are limp.

3. Mix carrots, garlic, tomatoes, sugar, pepper, salt, beef broth, eggplant, celery and nutmeg.

4. Cover and let the ingredients simmer for 30 minutes.

FINALIZING

5. Add parsley and macaroni. Simmer 10 minutes more till the macaroni gets tender.

SERVING

6. Serve eggplant supper soup in heated soup bowls. Sprinkle cheese as garnish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2138Calories from Fat 1203

 % Daily Value*

Total Fat 135 g207.7%

Saturated Fat 53 g265%

Trans Fat 0 g

Cholesterol

Sodium 7250 mg302.08%

Total Carbohydrates 94 g31.3%

Dietary Fiber 26 g104%

Sugars 48 g

Protein 127 g254%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet