Ratatouille Soup with Ground Beef

A few months ago, I made my first Ratatouille. It was a hit but I knew my family would enjoy it even more as a soup. I know, I really have a soup problem.

With a load of bell peppers from our CSA (I did get 3 extra 1/2 shares :) ) and a eggplant on hand I knew this was my time to make Ratatouille soup! We had about 1/2 lb of cooked ground beef (taco flavored) leftover from this weekends festivities! Why not - let's add it!

Wouldn't you know, the weather cooperated too! Finally - a rainy, cool, cloudy - FALL day! :) Perfect soup day !!!!

Ratatouille Soup with ground beef

The Ingredients:

1 small eggplant, chopped

5 bell peppers, chopped (I used red, yellow, green, mix)

2 medium zucchinis, chopped

1/2 onion, diced

3 tomatoes, diced

1 garlic clove, mined

1 can homemade tomato sauce (about 4 cups)

3 cups water

2 vegetable bouillon cubes

2 bay leaves

1 TBSP Italian Seasoning

1 tsp Garlic salt or powder

1/2 or so ground beef (ours was leftover and had taco seasoning on it)

The Directions:

In a large pot saute onions and garlic in Olive Oil. Add Eggplant and Bell Peppers and saute for 3 - 5 minutes. Add diced tomatoes, zucchini, tomato sauce, water, bouillon cubs and seasonings. Bring to a boil and let cook for 20 - 30 minutes. I added the ground beef and let cook until warm.

Make sure to take out 2 Bay leaves!

ENJOY!

Our 9 month old enjoyed the broth, zucchini and eggplant! :)