EGGPLANT SUPPER SOUP
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
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
ITALIAN WEDDING SOUP SUPPER
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm., In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes., Drain pasta; stir into skillet. Sprinkle with cheese.
Nutrition Facts : Calories 473 calories, Fat 24g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1006mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.
ITALIAN SAUSAGE SOUP SUPPER AND PASTA MORPH
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 first-course servings or 6 main-course servings
Number Of Ingredients 17
Steps:
- Remove the sausage from the casing. Place in a large soup pot or Dutch oven. Turn heat to medium, cook, stirring constantly until browned, about 5 to 7 minutes. Drain on paper towels to remove excess fat. Add onions, fennel, garlic and fennel seeds, toss to combine. Cover and cook, stirring every few minutes until fennel and onions begin to soften, about 12 to 15 minutes. At this point remove 1/2 of the mixture and reserve it for the Pasta Morph.
- Add chicken broth and tomatoes to the remaining sausage/fennel mixture. Break tomatoes apart with spoon. Bring to a boil, add pasta. Bring back to boil again, reduce to a strong simmer. Cook 8 minutes or until pasta is almost done. Add cannelinni beans and parsley. Cook until flavors have come together and pasta is cooked through. Taste and adjust seasoning with salt and pepper.
- Toss the pasta and reserved sausage mixture in a large bowl. Add heated pasta water, a little at a time, until a sauce consistency is achieved. Season with salt and pepper, to taste. Top with bread crumbs and cheese.
Nutrition Facts : Calories 518 calorie, Fat 22.6 grams, SaturatedFat 7.5 grams, Carbohydrate 51.4 grams, Fiber 8.7 grams, Protein 28.3 grams
EGGPLANT (AUBERGINE) SUPPER SOUP
Friends of ours used to grow eggplants and loved any recipe that used eggplant. I like this recipe because I love eggplant. Perfect meal in one dish.
Provided by Caryn Gale
Categories Meat
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown beef and onion.
- Add rest of ingredients EXCEPT macaroni and parsley flakes.
- Simmer 30 minutes covered.
- Add last 2 ingredients and simmer for 15 more minutes.
EGGPLANT SUPPER SOUP
Make and share this Eggplant Supper Soup recipe from Food.com.
Provided by Plainbil
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil and butter in a Dutch oven.
- Add onion and sauté until limp (about 3 minutes).
- Add the meat and stir over the heat until it loses its pinkness.
- Add eggplant, garlic, carrots, celery, tomatoes (break up with fork), beef broth, salt, sugar, pepper, and nutmeg.
- Cover and simmer for about 30 minutes.
- Add macaroni and parsley and simmer for about 10 minutes more,or until macaroni is tender.
- Serve in soup bowls. Pass cheese to sprinkle over.
Nutrition Facts : Calories 337.5, Fat 17.9, SaturatedFat 6.3, Cholesterol 60.6, Sodium 1799.3, Carbohydrate 24.1, Fiber 5.5, Sugar 10.3, Protein 22.3
CHICKEN AND VEGETABLE SUPPER SOUP
This recipe is from one of the best recipe books I have ever had, Favorite Recipes II from Sunset Magazine. Every recipe I have ever tried is great. I used some canned chicken broth and when I ran out, I used Better than Bouillon Chicken Base. It was delicious. I used boneless, skinless chicken thighs.
Provided by Lavender Lynn
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a 5 qt kettle over high heat, bring broth to boil.
- Add rice, cover, and reduce heat.
- Simmer for 10 minutes.
- Add carrots, celery, and zucchini, cover and simmer until veges are crisp-tender(about 10 more minutes).
- In a small pan, over medium heat, melt butter.
- Blend in flour with butter and cook, stirring until bubbly.
- Gradually stir in half-and-half.
- or milk. Stir in 1 C of broth from soup mixture. Continue cooking and stirring until sauce boils and thickens. Add to soup mixture.
- Add chicken and green onions. Season to taste.
- Cook until just heated through.
- Sprinkle with parsley.
Nutrition Facts : Calories 466.6, Fat 22.7, SaturatedFat 11.4, Cholesterol 111.9, Sodium 1126.1, Carbohydrate 29.3, Fiber 2.3, Sugar 3.5, Protein 34.8
ITALIAN WEDDING SOUP SUPPER
From the Feb/March 2012 Taste of Home Magazine. Submitted by Patricia Harmon. She notes "In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles."
Provided by Kerena
Categories European
Time 40m
Yield 1 pot, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
- In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
- Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
- Cover and cook for 4 to 6 minutes or until heated through.
- Drain pasta; stir into skillet.
- Sprinkle with cheese.
SUPPER SOUP
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.
CHICKEN VEGETABLE SUPPER SOUP
Steps:
- In a 5 qt. pot heat chicken broth to boiling. Add rice, cover, reduce heat and simmer for 10 minutes. Add carrots, celery, and zucchini. Simmer covered until vegetables are tender (about 10 minutes). To make a white sauce, melt the butter in a medium saucepan, and blend in the flour. Cook until bubbly (stir constantly). Remove pan from heat and slowly blend in the cream. Add approximately 1 cup of broth from the soup pot. Return the saucepan to the heat and stir until the mixture comes to a boil and thickens. Slowly add the mixture to the soup pot while stirring constantly. Add the chicken pieces, and green onions. Add salt and pepper to taste. Heat until chicken is warmed through. Sprinkle with parsley before serving.
MEATBALL SUPPER SOUP
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
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
RAVIOLI SUPPER SOUP
Family-favorite ravioli noodles from Hamburger Helper® dinner mix star in a beefy soup that makes for a hearty meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
- Stir in hot water, uncooked Pasta, Sauce Mix, frozen vegetables, onion, garlic and tomatoes. Heat to boiling, stirring occasionally.
- Reduce heat; cover and simmer about 15 minutes, stirring occasionally, until pasta is tender (sauce will thicken as it stands). Remove from heat; stir in cottage cheese and Topping Mix (dry). Serve with Parmesan cheese.
Nutrition Facts : Calories 350, Carbohydrate 37 g, Cholesterol 55 mg, Fiber 2 g, Protein 23 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1120 mg
FARMHOUSE SUPPER SOUP
Number Of Ingredients 17
Steps:
- Bring meat and 4 cups water to a boil in a 3-quart saucepan. Reduce heat, cover and simmer for about 1 hour until meat is very tender. Remove meat set aside.To cooking liquid, add cabbage, potatoes, onion, celery, bouillon granules, garlic, 1/4 teaspoon pepper, rosemary, sage, and thyme. Bring to a boil reduce heat, cover and simmer for 20 minutes until vegetables are tender. Meanwhile, cut meat from bones and cube. Add meat to soup.In a small bowl, stir flour and 1/2 cup water until smooth. Increase heat to medium stir flour mixture into boiling soup and boil until slightly thickened. Taste and add additional salt and pepper if desired.Ladle into individual soup bowls or mugs. Top each serving with a dollop of sour cream and sprinkle with paprika. Note: Leftover cooked ham or poultry can be added along with the cooked pork for a heartier soup.
Nutrition Facts : Nutritional Facts Serves
RAVIOLI SUPPER SOUP
Number Of Ingredients 9
Steps:
- 1. Cook beef in 4-quart Dutch oven over medium heat about 10 minutes, stirring occasionally, until brown drain.2. Stir uncooked Pasta and Sauce Mix from dinner mix, water, tomatoes, vegetables, onion and garlic into beef. Heat to boiling, stirring occasionally reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.3. Remove from heat stir in cottage cheese. Let stand about 5 minutes or until desired consistency. Serve with Parmesan cheese.1 SERVING: Calories 520 (Calories from Fat 180) Fat 20g (Saturated 9g) Cholesterol 70mg: Sodium 1440mg Carbohydrate 55g (Dietary Fiber 5g) Protein 35g o % Daily Value: Vitamin A 52% Vitamin C 32% Calcium 18% Iron 20% o Exchanges: 3 Starch, 3 Medium-Fat Meat, 2 Vegetable o Carbohydrate Choices: 3 1/2together timeWrite down topics on scraps of paper, and place in a bowl. Have each person choose a piece of paper from the bowl, and let them talk about the subject. Topics might include Best Part of the Day, Favorite Memory or Most Embarrassing Moment.
Nutrition Facts : Nutritional Facts Serves
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