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–+ servings

Eggplant Supper Soup

hearty fall vegetable soup
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer, Lunch, Soup, Supper
Cuisine American
Servings 1 person
Calories 748 kcal

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

Nutrition

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