“This rich and delicious soup is chock full of veggies! The recipe is from an old, yellowed, well-worn newspaper clipping we found when cleaning out one of my mom's kitchen cabinets.”
READY IN:
2hrs
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and dice the onion, eggplant, carrots, and tomatoes. Peel and mince the garlic. Dice the zucchini and celery.
  2. Heat the oil in a large soup kettle. Add the onions and garlic and saute until tender.
  3. Add ground beef and cook until no longer pink. Add the eggplant and saute 3 minutes, stirring.
  4. Add the carrots, tomatoes, zucchini, celery, stock, basil, oregano, and salt. Stir well. Simmer, uncovered, 1 1/2 hours.
  5. Add the macaroni and cook 15 minutes more. Add pepper to taste. Serve topped with Parmesan cheese.

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