Wednesday, April 18, 2012

Ratatouille Soup Recipe

This was divine!  What a great way to get the whole family to eat eggplant.  I used two cans of beef broth and a cup of water instead of the 2 cups of water and the condensed beef broth.

  • 1 pound ground beef
  • 1 (24 ounce) jar Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce
  • 1 (10.5 ounce) can Campbell's® Condensed Beef Broth
  • 2 cups water
  • 1 small eggplant, cut into cubes
  • 1 medium zucchini, cut into cubes
  • 1 large green pepper, chopped
  • 1/2 cup uncooked elbow pasta


  1. Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
  2. Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
  3. Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

1 comment:

ANudge said...

Anything with eggplant, I'm willing to try. Thanks!