Beef and Eggplant Veggie Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Beef and Eggplant Veggie Stew calories by ingredient


Introduction

Nice hearty soup that could be served over pasta. Kids loved it over some pasta and didnt even mind the veggies. Nice hearty soup that could be served over pasta. Kids loved it over some pasta and didnt even mind the veggies.
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

Tips

We were looking for a way to use some extra eggplants we got from our CSA program. This was a nice way to put them to use.


Directions

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.