Eggplant Supper Soup
hearty fall vegetable soup
Equipment
Ingredients
- 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
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
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