Eggplant Supper Soup Recipes

HELEN'S EGGPLANT SOUP

Steps:

• Heat oil in a large soup pot over low heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and cook for 5 minutes. Add carrots and cook for 5 minutes. Mix in garlic and cook until white, about 2 minutes. Add diced tomatoes and cook until heated through, about 3 minutes.
• Season soup with basil, oregano, and pepper. Add water and vegetable soup base and bring to a boil, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes more.
• Add zucchini and summer squash to the soup and cook until tender, 3 to 5 minutes. Stir in eggplant and cook until tender, about 5 minutes more. Fold in cooked pasta and adjust seasonings.

EGGPLANT SUPPER SOUP

Steps:

• Heat oil and butter in a Dutch oven.
• Add onion and sauté until limp (about 3 minutes).
• Add the meat and stir over the heat until it loses its pinkness.
• Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
• Cover and simmer for about 30 minutes.
• Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
• Serve in soup bowls. Pass cheese to sprinkle over.

EGGPLANT (AUBERGINE) SUPPER SOUP

Steps:

• 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.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.