Eggplant Supper Soup Recipe

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Most Helpful Positive Review

Feb 27, 2007

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!!

—SANN77

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Most Helpful Critical Review

May 10, 2010

Desperately needs additional spices. Quick and easy, though!

—Lookin2Cook4GoodLookin

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218 Ratings

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Oct 02, 2006

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.

—bradshaw

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Feb 03, 2007

This was really awesome! The sugar in it just gives it a touch of sweetness. Even if you don't like (or think you don't) eggplant, try it. There's not an eggplant flavor and it's great! My husband's not a big eggplant fan, but he loved it, too. By the way, he's the one that made it, so it had to be easy and he followed the recipe exactly.

—Lorna

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Apr 01, 2008

Oh wow. This is one of THE best eggplant recipes I've ever tried and SO EASY! I've halved the ground beef or used ground turkey or sausage with great results. I've also added diced zuchini, squash and extra macaroni, yum. Very hearty and nobody will suspect it has eggplant! I've served it several times for company and always get compliments and requests for the recipe. Thanks!!!

—loveggies

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Apr 24, 2007

DELICIOUS! Follow recipe exactly (which I usually don't do) and it turned out perfect! Also, leftovers freeze extremely well.

—JFrancis

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Mar 26, 2007

This was so nice and hearty... used ground turkey instead of beef, and chicken stock instead of beef stock. I was going to omit the noodles altogether, but at the last minute i threw in some whole-wheat cous cous. fantastic!

—swandive81

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Aug 06, 2009

I have been trying different eggplant recipes to use up the excess from the garden and this was by far the favorite. My family of 7 loved it; there was plenty plus leftovers. I used what I had on hand so I had several substitutes: I added some zucchini (1c.) and green beans (3/4c) and left out the celery; increased macaroni to 1 cup. Also I did not have Italian tomatoes so I used 6 medium tomatoes + 2 tsp. Italian seasoning +1/4 tsp. cumin. I used 6c. water + 3 tsp. beef bullion granules + 8 oz. tomato sauce in place of beef broth. I think would turn out great no matter what veggies you throw in!

—KSCook

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Nutrition

Calories
220 kcal
11%

Carbohydrates
15.4 g
5%

Cholesterol
39 mg
13%

Fat
10.4 g
16%

Fiber
3.8 g
15%

Protein
15.2 g
30%

Sodium
903 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggplant Supper Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 220
Calories from Fat: 93

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 4g 20 %
Cholesterol 39mg 13 %
Sodium 903mg 36 %
Potassium 544mg 15 %
Total Carbohydrates 15.4g 5 %
Dietary Fiber 3.8g 15 %
Protein 15.2g 30 %
Sugars 6g
Vitamin A 61 %
Vitamin C 19 %
Calcium 15 %
Iron 39 %
** Thiamin 14 %
** Niacin 51 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.