Hearty Eggplant Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb extra lean ground beef28oz. can crushed tomatoes1 pkg of Tastefully Simple Marinara Mix or your favorite marinara seasoning mix5T olive oil4T light butter6oz bag of baby spinach1tsp nutmeg2T half -n- half cream1 medium eggplant, cut in cubes1C fresh mushrooms, chopped1 small onion, chopped14 oz. can of 99% Fat Free Brothsalt & pepper to taste
Makes 8 - HEARTY one cup servings
In a medium sized bowl combine crushed tomatoes and marinara mix. Set aside to let flavors marry.
In a large skillet brown ground beef, drain, and set aside in a dutch oven or any 3 quart pot.
After wiping the skillet clean heat the pan to med-high add 2 T olive oil and 2 T of light butter. Add spinach and saute until spinach has wilted. Add nutmeg, half-n-half, and a pinch of salt and pepper. Continue cooking until the cream has slightly thickened. Add this mixture to dutch oven.
In the same skillet add 2T olive oil, 2T light butter, eggplant cubes and a pinch of salt and pepper. Saute' eggplant for approx 4-5 minutes until tender. Add this mixture to the dutch oven.
In the same skillet add 1T olive oil and saute' onions until they become translucent and tender. Add them to the dutch oven.
To the dutch oven add the marinara mix, mushrooms and broth. Stir all ingredients together and bring to a boil. Simmer on low-medium for approximately 15-20 minutes.
Serve with grated parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSDUDLEY.
In a medium sized bowl combine crushed tomatoes and marinara mix. Set aside to let flavors marry.
In a large skillet brown ground beef, drain, and set aside in a dutch oven or any 3 quart pot.
After wiping the skillet clean heat the pan to med-high add 2 T olive oil and 2 T of light butter. Add spinach and saute until spinach has wilted. Add nutmeg, half-n-half, and a pinch of salt and pepper. Continue cooking until the cream has slightly thickened. Add this mixture to dutch oven.
In the same skillet add 2T olive oil, 2T light butter, eggplant cubes and a pinch of salt and pepper. Saute' eggplant for approx 4-5 minutes until tender. Add this mixture to the dutch oven.
In the same skillet add 1T olive oil and saute' onions until they become translucent and tender. Add them to the dutch oven.
To the dutch oven add the marinara mix, mushrooms and broth. Stir all ingredients together and bring to a boil. Simmer on low-medium for approximately 15-20 minutes.
Serve with grated parmesan cheese.
Number of Servings: 8
Recipe submitted by SparkPeople user MRSDUDLEY.
Nutritional Info Amount Per Serving
- Calories: 321.4
- Total Fat: 20.5 g
- Cholesterol: 50.5 mg
- Sodium: 936.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 4.5 g
- Protein: 14.1 g