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Receta Easy Eggplant Soup
by Global Cookbook

Easy Eggplant Soup
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Ingredientes

  • 1 Tbsp. Butter
  • 1 Tbsp. Extra virgin olive oil
  • 1 lb Grnd beef -- crumbled
  • 1 lrg Onion -- minced
  • 1 lrg Garlic clove -- chopped
  • 1 1/2 lb Eggplant (1 medium), Unpeeled -- in 3/4-inch Cubes
  • 2 med Carrots -- shredded
  • 1 x Green pepper -- in 2-inch Strips
  • 28 ounce Canned tomatoes, coarsely Minced -- liquid reserved
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Dry basil
  • 1/2 tsp Grnd nutmeg
  • 1/4 tsp Fresh grnd pepper
  • 27 1/2 ounce Regular-strength beef broth (2 cans)
  • 1/2 c. Minced parsley Salt -- to taste Grated Parmesan cheese -- For garnish

Direcciones

  1. In a large pot or possibly Dutch oven over medium heat, heat butter and oil and brown beef and onion. Add in garlic, eggplant, carrots, and green pepper.
  2. Cook, stirring occasionally, till eggplant browns lightly.
  3. Stir in tomatoes and their liquid, salt, sugar, basil, nutmeg, pepper, and broth. Bring to a boil over medium-high heat, reduce heat to low, cover, and simmer till the eggplant is very tender (45 to 50 min).
  4. Stir in parsley. Season with salt. Pass grated cheese at the table for garnish.
  5. Makes 4 to 6 servings.