Supper Soup Recipes

EGGPLANT SUPPER SOUP

Eggplant Supper Soup image

Hearty eggplant soup made with ground beef and vegetables.

Provided by SWOOTTEN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

Steps:

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g

SUPPER SOUP

Supper Soup image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable or olive oil
1 medium onion, chopped
1 pound vegetables, cut into bite-size pieces
1 pound meat (boneless, skinless chicken thighs, etc.)
1 pound potatoes, cut into medium dice, or 2 cans beans
1 cup canned crushed tomatoes
2 cans (16 ounces each) low sodium canned chicken broth
Herbs, spice or flavoring of choice
Salt and ground black pepper

Steps:

Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add remaining vegetables, meat of choice, starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes. Add fresh herbs, season with salt and ground black pepper to taste.

MEATBALL SUPPER SOUP

Meatball Supper Soup image

This is my all time favorite soup! It is so hearty and goes wonderful with some crusty bread. Altho it's a long list of ingredients, it's really very simple.

Provided by Charmie777

Categories One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs ground beef
1 egg, slightly beaten
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1 tablespoon chopped parsley
1 teaspoon minced garlic
1/4 cup parmesan cheese
2 tablespoons butter
1 (10 1/2 ounce) can beef broth
1 (28 ounce) can diced tomatoes (I prefer tomato puree)
1 envelope dry onion soup mix
2 cups sliced and peeled carrots
2 cups diced potatoes
1/4 cup chopped celery (optional)
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon oregano
1/4 teaspoon basil
1 bay leaf

Steps:

In bowl, combine first 7 ingredients with 3 Tablespoons of water.
Mix lightly.
Shape into about 24 meatballs.
In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
Drain off fat.
Set meatballs aside.
In same Dutch oven, combine 2 cups water with remaining ingredients.
Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
Add meatballs and simmer 20-30 minutes longer.
Good served with Parmesan on top.
If soups seems too thick, thin with water.

Nutrition Facts : Calories 422.1, Fat 23.5, SaturatedFat 10.2, Cholesterol 122, Sodium 1047.7, Carbohydrate 24.8, Fiber 4.5, Sugar 6.5, Protein 27.8

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