Eggplant (Aubergine) Supper Soup

Submitted by ccferne

"A whole meal with salad and garlic bread."

 

• Ready In: 1hr 5mins
• Ingredients: 17
• Serves: 6

ingredients

• 29.58 ml canola oil
• 29.58 ml butter or 29.58 ml margarine
• 1 medium onion, chopped
• 453.59 g lean ground beef (or equivalent textured vegetable protein)
• 2 garlic cloves, minced
• 1 medium eggplant, diced
• 118.29 ml carrot, diced
• 118.29 ml celery, diced
• 907.18 g can diced tomatoes
• 709.77 ml beef broth (or vegetable broth)
• 4.92 ml salt
• 2.46 ml pepper
• 4.92 ml sugar
• 2.46 ml ground nutmeg
• 118.29 ml elbow macaroni
• 29.58 ml parsley, minced
• 59.14 ml parmesan cheese, grated (or more to taste)

directions

1. Heat oil and butter or margarine in heavy soup pot. Add onion and garlic; saute until onion is limp.
2. Brown meat in separate skillet, stirring to break it into small pieces. Discard excess fat and add meat to onion mixture.
3. Add veggies, broth, and seasonings; bring to a boil; cover and simmer 30 minutes or until carrots are tender.
4. Add macaroni and parsley; simmer 10 more minutes or until macaroni is tender.
5. Serve in heated bowls; garnish with cheese.