Eggplant Supper Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Eggplant Supper Soup calories by ingredient
Introduction
Mom's old recipe with a few healthier changes - more veggies and replace the ground beef with ground turkey. Still the same great flavor! Mom's old recipe with a few healthier changes - more veggies and replace the ground beef with ground turkey. Still the same great flavor!Number of Servings: 10
Ingredients
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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 honey
1/2 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
Directions
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.
Member Ratings For This Recipe
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PLEASANTMOM
