Eggplant (Aubergine) Supper Soup Recipe

Name: Eggplant (Aubergine) Supper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 1 lb lean ground beef (or equivalent textured vegetable protein); 2 garlic cloves, minced; 1 medium eggplant, diced; ½ cup carrot, diced; ½ cup celery, diced; 1 (32 ounce) can diced tomatoes; 3 cups beef broth (or vegetable broth); 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon sugar; ½ teaspoon ground nutmeg; ½ cup elbow macaroni; 2 tablespoons parsley, minced; ¼ cup parmesan cheese, grated (or more to taste)

Servings: persons

2 tablespoons canola oil
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
1 lb lean ground beef (or equivalent textured vegetable protein)
2 garlic cloves, minced
1 medium eggplant, diced
½ cup carrot, diced
½ cup celery, diced
1 (32 ounce) can diced tomatoes
3 cups beef broth (or vegetable broth)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon sugar
½ teaspoon ground nutmeg
½ cup elbow macaroni
2 tablespoons parsley, minced
¼ cup parmesan cheese, grated (or more to taste)

1
Heat oil and butter or margarine in heavy soup pot.
2
Add onion and garlic; saute until onion is limp.
3
Brown meat in separate skillet, stirring to break it into small pieces.
4
Discard excess fat and add meat to onion mixture.
5
Add veggies, broth, and seasonings; bring to a boil; cover and simmer 30 minutes or until carrots are tender.
6
Add macaroni and parsley; simmer 10 more minutes or until macaroni is tender.
7
Serve in heated bowls; garnish with cheese.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 tablespoons butter or 2 tablespoons margarine, 1 medium onion, chopped, 1 lb lean ground beef (or equivalent textured vegetable protein), and more.

Yes, Eggplant (Aubergine) Supper Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Supper Soup

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