Eggplant Supper Soup

Eggplant Supper Soup
Eggplant Supper Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoonvegetable oil

  • 1

    mediumonion, chopped

  • 1

    poundground beef

  • 1

    clovegarlic, crushed

  • 1

    poundeggplant, diced

  • 3/4

    cupsliced carrots

  • 3/4

    cupsliced celery

  • 2

    (14.5 ounce) cansItalian diced tomatoes, drained

  • 2

    (14 ounce) cansbeef broth

  • 1

    teaspoonsugar

  • 1/2

    teaspoonground nutmeg

  • 1

    teaspoonsalt

  • 1/2

    teaspoonground black pepper

  • 1/2

    cupdry macaroni

  • 2

    teaspoonschopped fresh parsley

  • 1/2

    cupgrated Parmesan cheese

Directions

1.Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. 2.Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

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