beef & eggplant soup

Name: Beef & Eggplant Soup
Ingredients: 2 pound(s) beef stew meat -- cut into cubes; 2 to 3 tablespoon(s) olive oil; 2 medium eggplants -- cut into 1/2 inch cubes; 1 medium red onion -- diced; 1 large yellow bell pepper -- diced; 2 (15 oz) can(s) diced tomatoes; 2 tablespoon(s) fresh garlic -- minced; 2 cup(s) beef stock; 1 1/2 tablespoon(s) oregano -- dried; 1 - bay leaf; to taste - salt & pepper

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Recipe by

Robert Priddy

@robertpriddy

Tahlequah, OK

Serve this with some toasted french bread and you got yourself a mighty tasty meal.

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(1 rating)

Ingredients For beef & eggplant soup

2 lb

beef stew meat -- cut into cubes
2 to 3 Tbsp

olive oil
2 md

eggplants -- cut into 1/2 inch cubes
1 md

red onion -- diced
1 lg

yellow bell pepper -- diced
2 (15 oz) can

diced tomatoes
2 Tbsp

fresh garlic -- minced
2 c

beef stock
1 1/2 Tbsp

oregano -- dried
1

bay leaf
to taste

salt & pepper

How To Make beef & eggplant soup

1
Heat stock pot over medium-high heat.

2
Add just enough olive oil to coat the bottom.
3
Add the stew meat and brown.
4
Add onions, garlic, and peppers and cook until onions are translucent.
5
Add the eggplant and cook until slightly cooked.
6
Add the beef broth, tomatoes, oregano, salt and pepper.
7
Cover, reduce heat to low, and simmer until eggplant is very tender, about 30 minutes.
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beef & eggplant soup

Ingredients For beef & eggplant soup

How To Make beef & eggplant soup

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