Beef & Eggplant Soup Recipe

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Beef & Eggplant Soup

Robert Priddy


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

★★★★★ 1 vote


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
bay leaf
to taste
salt & pepper


1Heat stock pot over medium-high heat.
2Add just enough olive oil to coat the bottom.
3Add the stew meat and brown.
4Add onions, garlic, and peppers and cook until onions are translucent.
5Add the eggplant and cook until slightly cooked.
6Add the beef broth, tomatoes, oregano, salt and pepper.
7Cover, 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