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

(1 RATING)

20 Pinches

Robert Priddy

Tahlequah, OK

Updated on Sep 22, 2010

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

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Ingredients

2 pounds beef stew meat -- cut into cubes
2 to 3 tablespoons 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) cans diced tomatoes
2 tablespoons fresh garlic -- minced
2 cups beef stock
1 1/2 tablespoons oregano -- dried
1 - bay leaf
to taste - salt & pepper

How To Make beef & eggplant soup

Step 1

Heat stock pot over medium-high heat.

Step 2

Add just enough olive oil to coat the bottom.
Step 3

Add the stew meat and brown.
Step 4

Add onions, garlic, and peppers and cook until onions are translucent.
Step 5

Add the eggplant and cook until slightly cooked.
Step 6

Add the beef broth, tomatoes, oregano, salt and pepper.
Step 7

Cover, reduce heat to low, and simmer until eggplant is very tender, about 30 minutes.
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