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