Eggplant Supper Soup with Corn on the Cob and Avocado

Heat a medium skillet on medium heat and add the ground beef. Stir and add 1/4 teaspoon pepper. Continue to cook until ground beef is cooked through. Transfer ground beef to a paper towel-lined plate and set aside for a moment.

Heat a large-size soup pot on medium heat and add olive oil and butter. When butter melts, add onion and garlic. Continuously stir so the garlic doesn’t brown. Let cook, while stirring, until onions start to turn translucent, about 4–5 minutes. Add cooked ground beef to the pot. Stir together.

Add carrots and celery to the pot. Stir and cook for about 5 minutes. Add beef broth.

In a small bowl, add canned tomatoes and, with clean hands, smash tomatoes with your fingers. Add tomatoes to the pot. Stir. Add water and stir. Let the soup cook until it starts to bubble, then turn the heat to low. Add eggplant and stir. Add parsley, salt and remaining pepper. Stir. Simmer soup for at least 30 more minutes, stirring occasionally.

About 30 minutes before serving, add pasta and stir together. About 20 minutes before serving, add the corn on the cob to the pot. Stir occasionally. Do a taste test and add more salt if needed.

Serve the soup while hot in serving bowls. Top with slices of avocado, and 1 to 2 pieces of corn on the cob (depending on the size of the serving bowls). Garnish with parsley and grated Parmesan cheese.