Christine’s Eggplant Supper Soup

5 from 1 vote

Yield: 2.5+ quarts (6-8 servings)

1 tablespoon olive oil
1 medium onion, peeled and diced
1 pound ground beef
2 cloves garlic, minced (or substitute 1/2 teaspoon garlic powder and add with the other dry seasonings)
1 pound eggplant, diced (about 4-1/2 cups, cubed, or 1 medium; no need to peel)
3/4 cup sliced or diced carrots
3/4 cup sliced celery
2 (14.5-ounce) cans Italian diced tomatoes, with juices
1 (32-ounce) box beef broth
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon freshly grated nutmeg
1/2 cup dry macaroni (optional; use gluten-free if needed)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (may substitute fresh parsley)

Heat the oil in a large saucepan, soup pot or Dutch oven over medium heat, and cook the onion, beef, and garlic until the beef is evenly brown, breaking up the beef as you go. Drain excess grease if necessary, and then add the eggplant, carrots, celery, and tomatoes with juice. Pour in the beef broth, followed by the sugar, salt, pepper, and ground nutmeg. (Add the garlic powder here, too, if using.)
Bring the soup to a boil, and then cover and reduce the heat to maintain a gentle simmer. Cook for approximately 1 hour, stirring every 15 minutes or so, or until the eggplant is very soft and the tomatoes are starting to break down. Add the macaroni, if using, in the final 10 minutes.
At the hour mark, or when the macaroni is al dente, remove from the heat and stir in the Parmesan and basil. Optionally, the Parmesan may be passed at the table and used as a topping.

The flavor of this soup improves over time making it a perfect make-ahead meal. If possible, I prepare it an hour or two in advance to allow the flavors to meld. (The finished soup can sit at room temperature for up to two hours without being refrigerated. Reheat gently.) Leftovers will taste great over the following 4-5 days.
Christine often freezes this soup in single-size serving containers for convenient lunches and sometimes uses ground turkey instead of ground beef.
If tempted to add more pasta, you’ll need more broth. Optionally, you can cook the pasta separately and add it to the cooked soup as desired.