You can go on and get some after work relaxing done for a good 30 minutes while this simmers without needing any attention. This hearty bowl is all you need for a good well rounded supper with all the needed food groups

Eggplant Supper Soup

hearty fall vegetable soup

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Appetizer, Lunch, Soup, Supper

Cuisine American

Servings 1 person

Calories 748 kcal

Equipment

• Pot
• Knife
• Measuring Spoons

Ingredients

  

1x2x3x

• ½ tbsp oil I prefer avocado or olive
• ½ tbsp butter
• ½ onion diced
• ¼ lb ground beef
• ½ lb eggplant diced
• 1 clove garlic pressed
• 1 carrot shredded
• 1 cup canned whole tomatoes
• 1 cup beef broth
• ¼ tsp salt
• ¼ tsp sugar
• ⅛ tsp pepper
• ⅛ tsp nutmeg
• 2 tbsp ditalini or elbow macaroni or small shells
• 2 tbsp parsley
• 3 tbsp grated parmesan cheese

Get ingredients with

Instructions

 

• Heat oil and butter over medium heat, add onion and cook till limp
• Add crumbled burger and cook till no longer pink, discard excess grease
• Add eggplant, garlic, carrot, tomatoes and their juice breaking them up, broth, salt, sugar, pepper and nutmeg.
• Cover and simmer on low for 30 minutes
• Add pasta choice and parsley and simmer till tender, 10-15 minutes
• Serve topped with parmesan

Nutrition

Calories: 748kcalCarbohydrates: 60gProtein: 36gFat: 41gSaturated Fat: 16gCholesterol: 108mgSodium: 2256mgSugar: 20gCalcium: 320mgIron: 6mg

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