Eggplant Supper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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 honey1/2 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
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: 10
Recipe submitted by SparkPeople user MICHTOTMAN.
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: 10
Recipe submitted by SparkPeople user MICHTOTMAN.
Nutritional Info 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
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