Sunday, March 9, 2008

Eggplant Supper soup

I got this recipe from Well, basically. I revised it a bit of course. You could make it more servings but I prefer a nice big serving and it still doesn't have a lot of calories. What a great way to get in some veggies!

Eggplant Supper Soup
1/2 c. diced onion
½ lb ground beef, 96/4
2 tsp Italian seasoning
3 cups eggplant
1 cup shredded carrot
1 cup sliced celery
14 1/2 ounces Italian tomatoes, canned, undrained
15 ounces fat-free beef broth
3 c. water
1/2 cup whole wheat elbow macaroni
1/2 teaspoon nutmeg
1 teaspoon splenda
1/2 teaspoon pepper
1/4 teaspoon salt
dash garlic powder
1/2 teaspoon fennel seed
1 tablespoon chopped cilantro

Brown onion with ground beef and Italian seasoning in large saucepan. When beef is browned add eggplant, carrot, celery and tomatoes. Add broth and 3 cups of water. Bring to a boil and add macaroni. Add nutmeg, Splenda, pepper, salt, garlic powder, fennel seed. Before serving top with cilantro (or chopped parsley).
Yield: 4 servings (about 2 cups ea). Per serving= 162 Calories; 3g Fat (12.6% calories from fat); 20g Protein; 21g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 577mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat.

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