Beef & Eggplant Soup

Beef & Eggplant Soup Recipe

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Robert Priddy


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


★★★★★ 1 vote



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  • 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

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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About Beef & Eggplant Soup

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

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