Eggplant Supper Soup

The first time I had this soup was at a friend’s house for dinner.  She served it as the main course and it was so delicious that I absolutely had to get the recipe from her that same evening.

I just couldn’t believe that it was made with eggplant.  The diced eggplant actually turns translucent and adds such a nice texture to the soup. 

This supper soup is filling and has a comfort food taste to it.   Leftovers warm up great in the microwave too!

If you need to stretch the recipe for additional servings, just add more chopped celery, carrots, and salad macaroni. 

This is a great Autumn recipe.

Let’s check out the ingredients.

Here’s how to make it.

Chop the onion.

Dice the garlic.

In a large pot, add the olive oil and butter.  Turn the heat to medium and add the onion and garlic. 

Sauté the onion and garlic for about 4 minutes.

Add the lean ground beef and cook it with the onions and garlic.  If your ground beef has a bit more fat in it than the lean does, cook the beef separately in a skillet. 

After it’s cooked, set it on a paper towel to drain off the fat.  Then add the cooked ground beef to the onion and garlic mixture.

While the ground beef is cooking, cut the skin off of the eggplant.

Then dice the eggplant into about 1 inch squares.  Set aside.

Add all but the last 3 ingredients to the pot……

……the celery and carrots….

…..the canned tomatoes…..

…..the sugar….

….the beef stock….

….the salt….

….the pepper…..

…the diced eggplant…..and the nutmeg (optional).

Cover, and simmer over low heat for 50 minutes.  The eggplant should start to turn translucent.

Add the uncooked macaroni and the parsley. 

Simmer for another 10 minutes.

Garnish each serving bowl of the supper soup with about 1 teaspoon of grated parmesan cheese and some chopped fresh parsley.

Enjoy!

Print Recipe

Eggplant Supper Soup

Yield: Serves 8

Ingredients:

2 tablespoons olive oil
2 tablespoons butter
1 large onion - chopped
1 ½ pound ground beef (lean)
1 medium size eggplant
1 clove garlic
1 cup chopped carrots*
1 cup chopped celery*
1 large can cut tomatoes (or two 14.5 ounce cans)
1 carton of beef broth (32 ounces)
4 cups water
1 teaspoon sugar
1 teaspoon pepper
3 teaspoons salt (or salt to taste)
½ teaspoon ground nutmeg (optional)
1 cup salad macaroni (uncooked)*
2 tablespoons chopped fresh parsley
8 teaspoons grated parmesan cheese (for garnish)

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

Directions:

Chop the onion and dice the garlic. In a large pot, add the olive oil and butter. Turn the heat to medium and add the onion and garlic. Sauté the onion and garlic for about 4 minutes.

Add the lean ground beef and cook it with the onions and garlic. (If your ground beef has a bit more fat in it than the lean does, cook the beef separately in a skillet. After it’s cooked, set it on a paper towel to drain off the fat. Then add the cooked ground beef to the onion and garlic mixture).

While the ground beef is cooking, cut the skin off of the eggplant. Then dice the eggplant into about 1 inch squares. Add all but the last 3 ingredients to the pot. Cover, and simmer over low heat for 50 minutes. The eggplant should start to turn translucent.

Add the uncooked macaroni and the parsley. Simmer for another 10 minutes. Garnish each serving bowl of the supper soup with about 1 teaspoon of grated parmesan cheese and some chopped fresh parsley.