Eggplant (Aubergine) Supper Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 lb ground beef or 1 lb ground chicken
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 carrot, diced
- 1 eggplant, peeled and diced
- 3 beef bouillon cubes, dissolved in
- 4 cups water
- 1 (28 ounce) can chopped tomatoes with juice
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 teaspoon nutmeg
- 1 chopped garlic clove
- 2 teaspoons sugar
- 1 bay leaf
- 1⁄2 cup uncooked macaroni
- 2 tablespoons parsley flakes
directions
- Brown beef and onion.
- Add rest of ingredients EXCEPT macaroni and parsley flakes.
- Simmer 30 minutes covered.
- Add last 2 ingredients and simmer for 15 more minutes.
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Reviews
-
If I could give this 10 stars I would! This is what Rachel Ray would call STOUP! You could even go without the macaroni and it would be thick! The flavors are phenomonal! The textures are comforting. I am going to make this again this weekend, I just adore it! I used ground beef, splenda for the sugar and Dreamfields pasta to try to keep the carbs down. This kind of recipe makes lower carb eating worthwhile!
RECIPE SUBMITTED BY
Caryn Gale
Givat Ze'ev
Hi, My name is Caryn and I live in Israel. I love to cook (and eat too) and truthfully I love anything there is about food.
I am married and have 3 wonderful children and I can't imagine living anywhere else except Israel.