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Eggplant Supper Soup

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0 m
Cook:
0 m
Ready in:
0 m
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Pasta: Eggplant Supper Soup
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INGREDIENTS
Servings: 8
vegetable oil
onion, chopped
ground beef
garlic, crushed
eggplant, diced
sliced carrots
sliced celery
Italian diced tomatoes, drained
beef broth
sugar
ground nutmeg
salt
ground black pepper
dry macaroni
chopped fresh parsley
grated Parmesan cheese
DIRECTIONS
  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.
  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.
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