Eggplant-Vegetable Soup

Name: Eggplant-Vegetable Soup
Ingredients: 2 Tbsp. olive oil; 1 large onion, chopped; 1 lb. ground beef or turkey; 2 cloves garlic; 1 medium eggplant, peeled and diced; 3 zucchini, diced; 3 carrots, diced; 2 stalks celery, diced; 8 large tomatoes, peeled and quartered; 4 c. beef stock; 1 tsp. dried oregano; 1 tsp. dried basil; 1 tsp. salt; 1/4 tsp. pepper; 1 tsp. sugar; 1/2 c. elbow macaroni

16 ingredients

5 steps

Ingredients

2 Tbsp. olive oil
1 large onion, chopped
1 lb. ground beef or turkey
2 cloves garlic
1 medium eggplant, peeled and diced
3 zucchini, diced
3 carrots, diced
2 stalks celery, diced
8 large tomatoes, peeled and quartered
4 c. beef stock
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 c. elbow macaroni

Directions

1

Saute onion, ground beef and garlic in olive oil in a large stockpot for 5 minutes.
2

Stir eggplant into mixture and cook 3 minutes.
3

Add zucchini, carrots, celery, tomatoes, beef stock, oregano, basil, salt, sugar and pepper.
4

Simmer, uncovered, for 1 to 2 hours.
5

Add macaroni and cook 20 minutes more.