EGGPLANT SUPPER SOUP

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Eggplant Supper Soup image

Make and share this Eggplant Supper Soup recipe from Food.com.

Provided by Plainbil

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons butter
1 medium onion, chopped
1 lb lean ground beef
1 medium eggplant
1 garlic clove, minced
1/2 cup chopped carrot
1/2 cup sliced celery
1 (28 ounce) can pear shaped Italian-style tomatoes
2 (14 ounce) cans beef broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 cup salad macaroni
2 tablespoons minced parsley
grated parmesan cheese

Steps:

  • Heat oil and butter in a Dutch oven.
  • Add onion and sauté until limp (about 3 minutes).
  • Add the meat and stir over the heat until it loses its pinkness.
  • Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
  • Cover and simmer for about 30 minutes.
  • Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
  • Serve in soup bowls. Pass cheese to sprinkle over.

Nutrition Facts : Calories 337.5, Fat 17.9, SaturatedFat 6.3, Cholesterol 60.6, Sodium 1799.3, Carbohydrate 24.1, Fiber 5.5, Sugar 10.3, Protein 22.3

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