Appetizers / Soups / Salads

Eggplant Supper Soup - version 2 is for Soup.

Eggplant Supper Soup - version 2 takes 20 minutes to prepare.

Eggplant Supper Soup - version 2 takes 90 minutes to cook.

Eggplant Supper Soup - version 2 makes 12 servings.

The ingredients for Eggplant Supper Soup - version 2 are:

0.50 tsp Nutmeg, ground
0.50 tsp Pepper, black
1 cup, chopped Carrots, raw
0.75 cup, strips Celery, raw
1 medium (2-1/2" dia) Onions, raw
1 tbsp Parsley
450 Eggplant
22 oz Ground beef, lean
0.33 tbsp Honey
1 tbsp Extra Virgin Olive Oil
3.50 cup 365 Organic Diced Tomatoes
0.50 tsp Sea Salt
1.75 cup Beans - Cannelini white kidney beans (Eden organic, No salt added, low fat)
4 oz Simple truth organic gluten free elbow macaroni
6 cup Chicken stock, home-prepared

Here is how you make Eggplant Supper Soup - version 2:

Heat the oil in a dutch oven. Saute the onion until limp. Add ground beef and garlic and cook until the meat is no longer pink. Remove from the pan, leaving a little bit of the meat drippings.To the pan, add the remaining vegetables. Cook until tender. Place the meat back in the pot, along with the remaining ingredients EXCEPT the macaroni and beans. Bring to a boil and let simmer until flavors set (about 1 hour).Bring soup to a boil once more and add macaroni and beans. Cook until macaroni is desired tenderness, about 10 minutes.Seve with grated parmesan cheese.Serving Size:?Makes 10 1-cup servings

The nutritional information for Eggplant Supper Soup - version 2 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 292.3

• Total Fat: 14.1 g
• Cholesterol: 42.6 mg
• Sodium: 545.0 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.1 g
• Protein: 16.0 g