Hearty Eggplant Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Hearty Eggplant Soup calories by ingredient
Introduction
A soup full of a depth of flavors and hearty goodness. This is my version of my eggplant lasagna turned into soup. A soup full of a depth of flavors and hearty goodness. This is my version of my eggplant lasagna turned into soup.Number of Servings: 8
Ingredients
-
1 lb extra lean ground beef
28oz. can crushed tomatoes
1 pkg of Tastefully Simple Marinara Mix or your favorite marinara seasoning mix
5T olive oil
4T light butter
6oz bag of baby spinach
1tsp nutmeg
2T half -n- half cream
1 medium eggplant, cut in cubes
1C fresh mushrooms, chopped
1 small onion, chopped
14 oz. can of 99% Fat Free Broth
salt & pepper to taste
Directions
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.
