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
bay leaf
to taste
salt & pepper

How to Make Beef & Eggplant Soup


  • 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.

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About Beef & Eggplant Soup

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

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