Eggplant-Vegetable Soup
A hearty, flavorful vegetable and ground meat soup featuring eggplant, zucchini, carrots, and tomatoes, perfect for comforting meals and suitable for family gatherings.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 large onion, chopped ⓘ
- 1 lb. ground beef or turkey ⓘ
- 2 cloves garlic ⓘ
- 1 medium eggplant, peeled and diced ⓘ
- 3 zucchini, diced ⓘ
- 3 carrots, diced
- 2 stalks celery, diced ⓘ
- 8 large tomatoes, peeled and quartered ⓘ
- 4 c. beef stock ⓘ
- 1 tsp. dried oregano ⓘ
- 1 tsp. dried basil
- 1 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1 tsp. sugar ⓘ
- 1/2 c. elbow macaroni ⓘ
Instructions
- Saute onion, ground beef and garlic in olive oil in a large stockpot for 5 minutes.
- Stir in diced eggplant and cook for 3 minutes.
- Add zucchini, carrots, celery, peeled and quartered tomatoes, beef stock, dried oregano, dried basil, salt, sugar, and pepper.
- Simmer, uncovered, for 1 to 2 hours.
- Add elbow macaroni and cook for an additional 20 minutes.
Tips & Substitutions
For a richer flavor, consider using ground turkey for a healthier option, or experiment with different vegetables like bell peppers or spinach. If you want to enhance the taste, a splash of balsamic vinegar or a dash of red pepper flakes can add depth. To save time, pre-chopped vegetables can be used. You can also substitute elbow macaroni with whole grain pasta for added nutrition.
Serving Suggestions
Serve this hearty soup with crusty bread or a side salad for a complete meal. A sprinkle of grated Parmesan cheese on top adds a lovely touch. It pairs beautifully with Mediterranean recipes like Psita Kolokithakia - Stuffed Zucchini. For a refreshing contrast, consider a side of pickled vegetables to complement the soup's richness.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat until heated through, adding a splash of water or broth if it thickens too much. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant-Vegetable Soup contains roughly 439 calories, with 16g protein, 99g carbohydrates, and 8g fat. It is an excellent source of iron (186% of the Daily Value), dietary fiber (157% of the Daily Value), and calcium (115% of the Daily Value). Note that it is relatively high in sodium, at 1674mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! To create a vegetarian version, simply omit the ground beef or turkey and replace the beef stock with vegetable stock. You can also add more beans or lentils to increase protein content while keeping it hearty and satisfying.
How can I make the soup spicier?
To add some heat, incorporate red pepper flakes or diced jalapeños during the sautéing process. For a more complex flavor, consider adding a splash of hot sauce or using spicy sausage instead of ground beef or turkey.
Can I add more vegetables?
Yes! This soup is very versatile. Feel free to add other vegetables such as bell peppers, spinach, or green beans. Just make sure to adjust the cooking time so that all vegetables are cooked to your desired tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).