Beef & Eggplant Soup Recipe

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Beef & Eggplant Soup

Robert Priddy

By
@priddy

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


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Ingredients

2 lb
beef stew meat -- cut into cubes
2 to 3 Tbsp
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 Tbsp
fresh garlic -- minced
2 c
beef stock
1 1/2 Tbsp
oregano -- dried
1
bay leaf
to taste
salt & pepper

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy