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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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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. Ingredients:
1 large onion |
1 medium eggplant |
2 carrots |
6 medium tomatoes |
2 garlic cloves |
3 medium zucchini |
2 stalks celery |
2 tablespoons vegetable oil |
1 lb ground beef |
4 cups beef stock |
1 teaspoon basil |
1 teaspoon oregano |
1 teaspoon salt |
1/2 cup elbow macaroni |
ground black pepper, to taste |
parmesan cheese, to taste |
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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