Alotizzip Eggplant Soup
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 soup pot
- Serves:
- 6-8
ingredients
- 1 lb ground beef
- 14 1⁄2 ounces petite diced tomatoes
- 8 ounces tomato sauce
- 1 eggplant, diced (don't peel it)
- 1 yellow onion, chopped
- 3 -4 celery ribs, chopped (it's OK to include the leaves)
- 3 -4 carrots, chopped
- 1 cup elbow macaroni
- 2 teaspoons parsley
- 1 bay leaf
- 1 teaspoon basil
- 2 teaspoons fresh garlic, minced
- 4 beef bouillon cubes, crushed
- salt and pepper
directions
- Place ground beef in soup pot, add garlic and onion, and cook until beef is browned.
- Chop remaining vegetables to desired size while waiting for meat to cook.
- Spoon meat fat out of pot if necessary and add diced tomatoes and tomato sauce.
- Add veggies and all seasonings. Add just enough water to cover everything in the pot.
- Simmer, don't boil, 'til carrots are tender but still a little crisp.
- Add noodles and continue to simmer 'til they're cooked.
- Remove bay leaf.
- Serve with romono cheese if desired.
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Reviews
-
Everyone at the table gave this delicious thick soup a 10. They want me to make it on a regular basis. The small mountain of chopped veggies going into the soup is very healthy and the only labor-intensive part of the recipe. The rest is so simple! The aroma of the simmering soup will make your neighbors envious. I topped each serving with a thin slice of cheddar cheese and a chunk of good bread on the side. Thanks Alotizzip73 for sharing this winner with us.
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I'm a "raised here" Texan- the alternative is "born here"- with 2 sons: Nate is 8 and Mike is 15. Mark is my domestic partner (just not gonna do the marriage thing again!) We have 2 rescued Siamese, a rescued Pug, and a purchased Boxer- that one wasn't my idea. I have a horse but she's a Thoroughbred broodmare and so doesn't fit the stereotypical "everybody in Texas has a horse" theory... and certainly neither do I! All of this living takes place in Denton, a northern suburb of Dallas.
Since I haven't figured out how to retire early yet, I have to work. I make my living as a senior manager for a major pharmaceutical wholesaler. Yipee! If I happen to capture the elusive combination of time to myself AND expendable income, I ADORE going to estate sales. I'm part snooty buzzard and part snobby crow: I like bright shiny things that belonged to dead rich folk. Oh, the finds I could tell you about...!
I'm a terribly cynical Gen-Xer who's discovering a passion for cooking and baking. There are three major ironies with this: 1) my mother was a gourmet cook and I hated every minute of it; 2) I had gastric bypass 5 years ago; 3) my children are absurdly picky eaters and Mark puts hot sauce on EVERYTHING.
Mother recently found both sets of her grandparents in Ellis Island records, including their official immigration papers (from the Abruzzi region in Italy.) This has helped to spark my intense interest in mastering all the family recipes I grew up with as well as developing some of my own. As an aging only child, it's become terribly important to me to preserve the heritage so that my sons have them when I'm gone.