Appetizers / Soups / Salads

Eggplant Supper Soup is for Dinner.

Eggplant Supper Soup takes 20 minutes to prepare.

Eggplant Supper Soup takes 90 minutes to cook.

Eggplant Supper Soup makes 10 servings.

The ingredients for Eggplant Supper Soup are:

1 tablespoon canola or avocado oil
1 medium onion, chopped
1 pound ground turkey (extra lean)
1 clove garlic, crushed
1 pound eggplant, diced
1 cup chopped carrots
3/4 cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans low sodium chicken broth
1 teaspoon honey
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup dry macaroni (I use multi-grain)
2 teaspoons chopped fresh parsley

Here is how you make Eggplant Supper Soup:

Heat the oil in a dutch oven. Saute the onion until limp. Add ground turkey 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. Bring to a boil and let simmer until flavors set (about 1 hour).Bring soup to a boil once more and add macaroni. Cook until macaroni is desired tenderness, about 10 minutes.Seve with grated parmesan cheese.Number of Servings: 10Recipe submitted by SparkPeople user MICHTOTMAN.

The nutritional information for Eggplant Supper Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 127.1

• Total Fat: 4.6 g
• Cholesterol: 26.0 mg
• Sodium: 518.4 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 2.4 g
• Protein: 11.7 g