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Eggplant Supper Soup Recipe
|Garlic||1 Clove (5 gm), minced / pressed (1 Small Clove)|
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Lean ground beef||1⁄2 Pound|
|Eggplant||1 Pound, diced (1 Small One)|
|Carrot||1 Small, shredded|
|Canned pear shaped tomatoes||14 Ounce (1 Can)|
|Canned regular strength beef broth||14 Ounce (1 Can)|
|Ground nutmeg||1⁄4 Teaspoon|
|Salad macaroni/Minced parsley||2 Tablespoon|
|Grated parmesan cheese||2 Tablespoon|
Calories 599 Calories from Fat 255
% Daily Value*
Total Fat 29 g44.5%
Saturated Fat 11.6 g58%
Trans Fat 0 g
Cholesterol 94.3 mg31.4%
Sodium 1724.8 mg71.9%
Total Carbohydrates 50 g16.7%
Dietary Fiber 13.9 g55.6%
Sugars 11.1 g
Protein 40 g79.4%
Vitamin A 117.6% Vitamin C 50.1%
Calcium 30% Iron 35.6%
*Based on a 2000 Calorie diet
Crumble meat into pan and stir over medium-high heat until it loses its pinkness.
Skim off and discard fat.
Add eggplant, garlic, carrot, tomatoes (breaking them up with a spoon) and their liquid, beef broth, salt, sugar, pepper, and nutmeg.
Cover and simmer for about 30 minutes.
Add macaroni and parsley and simmer for 10 to 15 minutes more or until macaroni is tender to bite.
Pass cheese to sprinkle over servings.