Appetizers / Soups / Salads

Beef and Eggplant Veggie Stew takes 30 minutes to prepare.

Beef and Eggplant Veggie Stew takes 150 minutes to cook.

Beef and Eggplant Veggie Stew makes 10 servings.

The ingredients for Beef and Eggplant Veggie Stew are:

16 oz Ground beef
1 serving sweet yellow onion, raw (1 medium onion) (by COUNTRYCITYMIX)
3 large (7-1/4" to 8-1/2" long) Carrots, raw
6 stalk, medium (7-1/2" - 8" lon Celery, raw
1.5 cup (1" cubes) Eggplant
8 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1 serving Clove of Garlic (by BCOH1478)
1 tbsp Grapeseed Oil
2 can Tomatoes, red, ripe, canned, whole, no salt added
3 tsp Salt
1 tsp Pepper, black
1 tsp Nutmeg, ground
1 serving Truvia Natural Sweetener
.5 tbsp Basil
1 tbsp Garlic powder
3 tbsp Onion powder

Here is how you make Beef and Eggplant Veggie Stew:

Start the ground beef first (especially if frozen)Add the onions and garlic and the grapeseed oilCook until meat is cooked and onions are translucentAdd all the other veggies, the tomatoes, and the stockAdd all the spices - note salt is to taste and depneds on your stock choice.Cook down for a couple hours to thicken it up.Serve as soup or over noodles. Good both ways.Serving Size: Serves 10 nice size bowls.Number of Servings: 10Recipe submitted by SparkPeople user OMENDER.

The nutritional information for Beef and Eggplant Veggie Stew is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 207.5

• Total Fat: 13.7 g
• Cholesterol: 38.6 mg
• Sodium: 861.0 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 2.4 g
• Protein: 10.6 g