Easy Eggplant Soup
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | lb | Ground beef -- crumbled |
| 1 | lg | Onion -- chopped |
| 1 | lg | Garlic clove -- minced |
| 1 1/2 | lb | Eggplant (1 medium), |
| Unpeeled -- in 3/4-inch | ||
| Cubes | ||
| 2 | md | Carrots -- shredded |
| 1 | Green pepper -- in 2-inch | |
| Strips | ||
| 28 | oz | Canned tomatoes, coarsely |
| Chopped -- liquid reserved | ||
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Dried basil |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Fresh ground pepper |
| 27 1/2 | oz | Regular-strength beef broth |
| (2 cans) | ||
| 1/2 | c | Chopped parsley |
| Salt -- to taste | ||
| Grated Parmesan cheese -- | ||
| For garnish |
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