Tuesday, January 10, 2017

Eggplant Supper Soup

This is a recipe that I got from my uncle who passed away in the '70s.  I'm not sure if this was original to him or not but it's been a family favorite for years!  It's hearty and easy to put together.  I've frozen it with and without the pasta and I prefer without the pasta and just adding it later when I heat it up.

Eggplant Supper Soup

2 Tbsp. each oil and butter
1 medium sized onion, chopped
1 lb. lean ground beef
1 clove garlic, minced or mashed
1 medium eggplant, peeled and cut into 1/2" cubes
1/2 cup each chopped carrots and sliced celery
1 28 oz. can whole tomatoes
28 oz. beef broth
1 tsp. each salt and sugar
1/2 tsp. each pepper and nutmeg
1/2 cup salad macaroni (we use dilating)
2 Tbsp. minced parsley
grated parmesan cheese for serving

1.  Heat the oil and butter in a large pot.  Add the onion and salute until limp, about 3 minutes.  Add the meat and stir over the heat until it looses its pinkness.
2.  Add the garlic, eggplant, carrots, celery, tomatoes (break tomatoes with a fork), beef broth, salt, sugar, pepper and nutmeg.  Cover and simmer for 30 minutes.  Add the macaroni and parsley and simmer 6-8 minutes or until macaroni is tender.
3.  Serve with parmesan cheese.

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