Beef and Eggplant Veggie Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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
Start the ground beef first (especially if frozen)
Add the onions and garlic and the grapeseed oil
Cook until meat is cooked and onions are translucent
Add all the other veggies, the tomatoes, and the stock
Add 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: 10
Recipe submitted by SparkPeople user OMENDER.
Add the onions and garlic and the grapeseed oil
Cook until meat is cooked and onions are translucent
Add all the other veggies, the tomatoes, and the stock
Add 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: 10
Recipe submitted by SparkPeople user OMENDER.
Nutritional Info 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
Member Reviews