Recipe

Eggplant (aubergine) Supper Soup Recipe


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Ingredients
  • 2 tbsps canola oil .
  • 1/2 c elbow macaroni .
  • 1/2 tsp ground nutmeg .
  • 1 (32 oz) can sliced tomatoes .
  • 1 medium eggplant, sliced .
  • 1/2 tsp pepper .
  • 1 medium onion, sliced .
  • 1 lb lean ground beef (or equivalent textured vegetable protein) .
  • 1/4 c parmesan cheese, grated (or more to taste) .
  • 1/2 c celery, sliced .
  • 1 tsp sugar .
  • 2 tbsps parsley, minced .
  • 2 garlic cloves, minced .
  • 3 c beef broth (or vegetable broth) .
  • 1/2 c carrots, sliced .
  • 1 tsp salt .
  • 2 tbsps butter or margarine

Directions
  • Step #1 Heat oil & butter or margerine in heavy soup pot.
  • Step #2 Add onion & garlic; saute until onion is limp.
  • Step #3 Brown meat in separate skillet, stirring to break it into small pieces.
  • Step #4 Discard excess fat & add meat to onion mixture.
  • Step #5 Add veggies, broth, & seasonings; bring to a boil; cover & let simmer 30 mins or until carrots are tender.
  • Step #6 Add macaroni & parsley; simmer 10 more mins or until macaroni is tender.
  • Step #7 Serve in heated bowls; garnish with cheese.
  • Enjoy the Eggplant (Aubergine) Supper Soup recipe

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