BEEF & EGGPLANT SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Beef & Eggplant Soup image

Serve this with some toasted french bread and you got yourself a mighty tasty meal.

Provided by Robert Priddy @robertpriddy

Categories     Beef Soups

Number Of Ingredients 11

2 pound(s) beef stew meat -- cut into cubes
2 to 3 tablespoon(s) olive oil
2 medium eggplants -- cut into 1/2 inch cubes
1 medium red onion -- diced
1 large yellow bell pepper -- diced
2 (15 oz) can(s) diced tomatoes
2 tablespoon(s) fresh garlic -- minced
2 cup(s) beef stock
1 1/2 tablespoon(s) oregano -- dried
1 - bay leaf
to taste - salt & pepper

Steps:

  • Heat stock pot over medium-high heat.
  • Add just enough olive oil to coat the bottom.
  • Add the stew meat and brown.
  • Add onions, garlic, and peppers and cook until onions are translucent.
  • Add the eggplant and cook until slightly cooked.
  • Add the beef broth, tomatoes, oregano, salt and pepper.
  • Cover, reduce heat to low, and simmer until eggplant is very tender, about 30 minutes.

There are no comments yet!