Eggplant Supper Soup Recipe

Name: Eggplant Supper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Onion, Chopped; 1 clove Garlic; 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 1-1/2 pound Lean Ground Beef; 1 whole Medium Size Eggplant; 1 cup Chopped Carrots; 1 cup Chopped Celery; 2 cans (14 Oz. Size) Cut Tomatoes; 32 ounces, fluid Beef Broth; 4 cups Water; 1 teaspoon Sugar; 3 teaspoons Salt, Or To Taste; 1 teaspoon Pepper; 1/2 teaspoons Ground Nutmeg (optional); 1 cup Salad Macaroni (Uncooked); 2 Tablespoons Chopped Fresh Parsley, Plus More For Garnish; 8 teaspoons Grated Parmesan Cheese, For Garnish

Servings: persons

1 whole Large Onion, Chopped
1 clove Garlic
2 Tablespoons Olive Oil
2 Tablespoons Butter
1-1/2 pound Lean Ground Beef
1 whole Medium Size Eggplant
1 cup Chopped Carrots
1 cup Chopped Celery
2 cans (14 Oz. Size) Cut Tomatoes
32 ounces, fluid Beef Broth
4 cups Water
1 teaspoon Sugar
3 teaspoons Salt, Or To Taste
1 teaspoon Pepper
1/2 teaspoons Ground Nutmeg (optional)
1 cup Salad Macaroni (Uncooked)
2 Tablespoons Chopped Fresh Parsley, Plus More For Garnish
8 teaspoons Grated Parmesan Cheese, For Garnish

1
Chop the onion and dice the garlic.
2
In a large pot, add the olive oil and butter. Turn the heat to medium and add the onion and garlic. Saute the onion and garlic for about 4 minutes.
3
Add the lean ground beef and cook it with the onions and garlic. (If your ground beef has a bit more fat in it than the lean version does, cook the beef separately in a skillet. After it's cooked, set it on a paper towel to drain off the fat. Then add the cooked ground beef to the onion and garlic mixture.)
4
While the ground beef is cooking, cut the skin off the eggplant. Then dice the eggplant into about 1-inch squares.
5
Add all but the macaroni, parsley. and parmesan cheese to the pot. Cover, and simmer over low heat for 50 minutes. The eggplant should start to turn translucent.
6
Add the uncooked macaroni and the parsley. Simmer for another 10 minutes.
7
Garnish each serving bowl of the supper soup with about 1 teaspoon of grated parmesan cheese and some chopped fresh parsley.

332

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 18 ingredients. The key ingredients include: 1 whole Large Onion, Chopped, 1 clove Garlic, 2 Tablespoons Olive Oil, 2 Tablespoons Butter, and more.

Yes, Eggplant 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 Supper Soup

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