Beef and Eggplant Soup

    45 minutes

    Hearty eggplant soup made with beef mince and vegetables.

    255 people made this

    Serves: 8 

    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 500g beef mince
    • 1 clove garlic, crushed
    • 450g eggplant, diced
    • 3/4 cup sliced carrots
    • 3/4 cup sliced celery
    • 2 (410g) tins Italian diced tomatoes, drained
    • 850ml beef stock
    • 1 teaspoon sugar
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/2 cup (70g) dry macaroni
    • 2 teaspoons chopped fresh parsley
    • 1/2 cup (60g) grated Parmesan cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

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

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    Reviews in English (250)


    Easy  -  11 Jul 2013


    This was soo good and soo easy! I omitted the pasta and carrots to cut down on carbs and it was just as good. For me, it was a cross between a soup, stew, and chili. Very tasty!!  -  27 Feb 2007  (Review from Allrecipes USA and Canada)


    This was really thick and hearty. Used olive oil instead of vegetable oil, used 14.5 oz cans of beef broth, and 2/3 cup of noodles. Also, put some shredded cheddar on top of each bowl. I loved this soup- my 2 year old ate a whole bowl. You can freeze this also.  -  02 Oct 2006  (Review from Allrecipes USA and Canada)