Hearty eggplant soup made with ground beef and vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 pound ground beef
- 1 clove garlic, crushed
- 1 pound eggplant, diced
- ¾ cup sliced carrots
- ¾ cup sliced celery
- 2 (14.5 ounce) cans Italian diced tomatoes, drained
- 2 (14 ounce) cans beef broth
- 1 teaspoon sugar
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ cup dry macaroni
- 2 teaspoons chopped fresh parsley
- ½ cup grated Parmesan cheese
Directions
Step 1
Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
Step 2
Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 204 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat4g | 20% |
Cholesterol39mg | 13% |
Sodium902mg | 39% |
Total Carbohydrate12g | 4% |
Dietary Fiber2g | 7% |
Total Sugars4g | |
Protein15g | |
Vitamin C10mg | 51% |
Calcium115mg | 9% |
Iron4mg | 21% |
Potassium413mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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