Eggplant Supper Soup with Corn On The Cob and Avocado

This eggplant soup may just be one of my favorite dinners.  To me, it tastes just like comfort food.

It’s hearty with ground beef, veggies and pasta, but still tastes light.

The soup is so delicious by itself but when topped with fresh sliced avocado, fresh parsley and grated parmesan cheese it’s even better.

And the good news is that leftovers can be frozen (minus the avocado of course).

I purposely make extra so I can keep it in the freezer when I don’t have time to cook or just want to put my fuzzy slippers on and have supper soup for dinner.

It’s also a great soup to give to a friend when they’re sick or even just because.

Recently my friend had a horrible cold so I made her a big pot of this soup.

After cooking the soup, I put it in one of those big blue speckled soup pots with a lid and delivered it to her front door as a surprise.

Then just before driving away I texted her and told her to check for a surprise outside of her door.

She loved it and it seemed like every night for a week she texted me a picture of the bowl of Eggplant Supper Soup she was having for dinner.

We joke that it had healing powers because she started to feel better after eating it.

Here’s the version of Eggplant Supper Soup that I made for my friend.

It’s every bit as delicious as this version with just a few things that are different; it doesn’t have the avocado or corn on the cob.  It also has a bit less garlic and parsley, and the skin is peeled from the eggplant which makes the soup a slightly lighter color.

So let’s check out the ingredients but first, thank you very much for stopping by CCC.

Eggplant, onion, garlic, celery, carrots, ground beef, canned diced tomatoes, beef broth, parsley, salad macaroni, water, olive oil, butter, salt, pepper, corn on the cob, avocado, and grated Parmesan cheese.

Here’s how to make it.

To start, get choppin…first the onions,

then the garlic…

…celery and carrots.  Set aside.

Heat a medium skillet on medium heat and add the ground beef.

Stir and add…

…pepper.

As the ground beef cooks, give it a stir.

Let cook until…

…the ground beef is cooked through.

Transfer the ground beef to a paper towel-lined plate and set aside for a moment.

Heat a large-size soup pot on medium heat and add olive oil…..

…and butter.

When the butter melts, add the onion and…

…garlic.  Continuously stir so that the garlic doesn’t brown.

Let cook (while stirring) until the onions start to turn translucent (about 4 or 5 minutes).

Then,

…add the cooked ground beef to the pot.

Stir together.

Next, add the carrots and celery.

Stir together and let cook for about 5 minutes.

Add the beef broth.

Pour the canned tomatoes in a bowl, and with clean hands, smash the tomatoes with your fingers, then add the tomatoes to the pot.

Stir.

Then add water.

Let the soup cook until it starts to bubble, then turn the heat to low.

While the soup is simmering, chop the eggplant (with the skin on).

Add the eggplant to the pot and….

…stir.

Then,

…add parsley…

…salt and…

…pepper.  Stir together.

Let the soup simmer for at least 30 minutes.  Stir occasionally.

About 30 minutes before serving, add the salad macaroni.

Cut each corn on the cob into quarters.

About 20 minutes before serving, add the corn on the cob to the soup.

Stir occasionally.

Just before serving,

do a taste test and add more salt if needed.

For my taste buds, I’ll generally add more salt at this stage.

If serving right from the pot, garnish with parsley.

Slice a whole avocado in half, remove the pit (squeeze the half piece with the pit slightly and the pit should come loose).

Scoop each half of the avocado out of the skin and cut it into slices that are about 1/2 inch thick.

Serve the soup while hot in serving bowls.

Top with slices of avocado, and add one to two pieces of corn on the cob depending on the size of serving bowls used.

Garnish with parsley and grated Parmesan cheese.

Then,

dig in and…

…enjoy every bite.

Eggplant Supper Soup with Corn on the Cob and Avocado

Yield: 8 Servings

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 large onion, peeled and chopped
4 cloves garlic, peeled and chopped
1-1/2 pounds lean ground beef
1/4 teaspoon ground black pepper (for the ground beef)
1 cup chopped celery*
1 cup chopped carrots*
1 can (14-1/2 ounces) diced tomatoes
2 cartons (32 ounces each) beef broth
4 cups water
1-1/2 teaspoons salt (or to taste)
1 teaspoon ground black pepper (for the soup)
1 eggplant (medium size), chopped (skin on)
1 cup uncooked salad macaroni (Ditalini pasta)*
½ cup chopped curly leaf parsley (including the stems) (for the soup)
4 ears corn, shucked and cut into quarters
4 avocados, pits removed and meat cut into slices about ½ inch thick
3 tablespoons chopped curly leaf parsley (for garnish)
4 tablespoons grated Parmesan cheese (for garnish)

*More can be used to stretch the servings, just add an extra cup of broth

Directions:

Heat a medium skillet on medium heat and add the ground beef. Stir and add pepper. Continue to cook until the ground beef is cooked through. Transfer the ground beef to a paper towel-lined plate and set aside for a moment. Heat a large-size soup pot on medium heat and add olive oil and butter. When the butter melts, add the onion and garlic. Continuously stir so that the garlic doesn't brown. Let cook (while stirring) until the onions start to turn translucent (about 4 or 5 minutes). Add the cooked ground beef to the pot. Stir together.

Add the carrots and celery to the pot. Stir together and let cook for about 5 minutes. Add the beef broth to the pot. In a small bowl, add the canned tomatoes and with clean hands, smash the tomatoes with your fingers, then add the tomatoes to the pot. Stir together. Add the water and stir. Let the soup cook until it starts to bubble, then turn the heat to low. Add the eggplant and stir. Add parsley, salt and pepper. Stir together. Let the soup simmer for at least 30 more minutes before adding the pasta and corn. Stir occasionally.

About 30 minutes before serving, add the salad macaroni and stir together. About 20 minutes before serving, add the corn on the cob to the pot. Stir occasionally. Do a taste test and add more salt if needed. Serve the soup while hot in serving bowls. Top with slices of avocado, and 1 to 2 pieces of corn on the cob (depending on the size of the serving bowls). Garnish with parsley and grated parmesan cheese.

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