Total Time
Prep 15 mins
Cook 1 hr 45 mins

This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets.

Ingredients Nutrition


  1. Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
  2. Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
  3. Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
  4. Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
  5. Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.
Most Helpful

5 5

Yum, a really healthy and substantional soup with great flavors. The only change I made was to not peel the eggplant and zucchini because I quite enjoy the skin in soups and in all the excitement forgot to add parmesan when serving. I always love soups like these that are a meal in themselves.

5 5

The taste is really good. But mine turned out like a stew. I followed the recipe except that I omitted the carrots and salt. I don't know what happened. I had the good amount of liquid. Maybe it was simmering too long. I really should have added more stock. If I do it again, I won't change the ingredients, just add more stock. The flavor is perfect. And so healthy. Thanks loof :) Made for PRMR tag game

5 5

I love this soup! It is just full of vegetables and yet has such a full flavor. I didn't have any beef stock to add so I just used water. It was a good soup for lunch and would go very well with ciabatta which I am planning to serve with it next time. I did forget to put the pasta in it and so when I heated up the leftovers the next day I added some cooked pasta. Either way it we enjoyed it. Thanks for posting this recipe! Made for Ramadan Tag 2010