Saturday, September 8, 2012

Ratatouille Soup

     If you have been inundated with a bumper crop of zucchini and eggplant, this Ratatouille Soup from Campbell's is a very tasty and easy way to use up your summer's harvest.  A thick, rich soup loaded with veggies and you won't believe how simple it is to make.  After browning the beef, add everything but the pasta, cover and simmer then stir in your dried pasta.  This just made it in my 10 inch dutch oven, after cooking the hamburger over a full compliment of coals, I left the bottom coals as is then covered the lid with 22-24 briquettes.  Like a dumb bunny, I forgot to add the pepper but doubled the wagon wheel pasta to a cup because I wanted it more like a stew.  A filling, hearty meal and easy on your pocketbook too. 

Ratatouille Soup
1 lb. ground beef
1 24 oz. jar spaghetti sauce
1 14.5 oz. can beef broth
2 cups water
1 small eggplant, cut into cubes (about 3 1/2 cups)
1 medium zucchini, cut into cubes (about 2 cups)
1 large red OR green pepper, chopped
1/2 to 1 cup uncooked elbow pasta

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain off any fat.
     Stir the sauce, broth, water, eggplant, zucchini and pepper in dutch oven.
     Cook with as many coals as needed on lid to bring soup to a bubble.
     Simmer for 15-20 minutes.
     Add 1/2 to 1 cup of pasta depending on how thick you like it.
     Cover and continue cooking, stirring halfway, for 15-20 minutes or until pasta is tender.
     Makes 5 two cup servings.

Brown beef over a full compliment of coals

Add vegetables, sauce, broth and water

Simmer for 15-20 minutes then add pasta

Cook for 15-20 minutes more or until pasta is tender

An easy camper's ratatouille

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