Helen's Eggplant Soup

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Helen's Eggplant Soup
This is a good way to use my sister Jeanne's eggplant that her garden produces all summer. The vegetables are all cut the same way, so your kids will eat it too! Just don't say it is eggplant soup! My sister has been hounding me for this recipe ever since she tasted it at my summer job in Wolfeboro, NH. Bon appetit!
prep:
30 mins
cook:
35 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large soup pot over low heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and cook for 5 minutes. Add carrots and cook for 5 minutes. Mix in garlic and cook until white, about 2 minutes. Add diced tomatoes and cook until heated through, about 3 minutes.

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  • Season soup with basil, oregano, and pepper. Add water and vegetable soup base and bring to a boil, about 5 minutes. Reduce heat to a simmer and cook until vegetables are tender, about 5 minutes more.

  • Add zucchini and summer squash to the soup and cook until tender, 3 to 5 minutes. Stir in eggplant and cook until tender, about 5 minutes more. Fold in cooked pasta and adjust seasonings.

Cook's Notes:

This recipe is designed to use up that abundance of eggplant. You can eliminate the zucchini and summer squash and substitute eggplant if you like.

Tips

If you want kids to enjoy it, dice all vegetables the same and add cooked shell or elbow pasta to their servings.

Tips

This soup can be frozen and enjoyed throughout the winter months.

Nutrition Facts

Per Serving:
77 calories; protein 2.5g; carbohydrates 13.4g; fat 1.8g; sodium 88.9mg. Full Nutrition
© Copyright 2021 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 04/21/2021
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