Description
Hearty eggplant soup made with ground beef and vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 clove garlic, crushed
- 1 pound eggplant, diced
- ¾ cup sliced carrots
- ¾ cup sliced celery
- 2 (14.5 ounce) cans Italian diced tomatoes, drained
- 2 (14 ounce) cans beef broth
- 1 teaspoon sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup dry macaroni
- 2 teaspoons chopped fresh parsley
- ½ cup grated Parmesan cheese
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8