Home > Recipes > Zucchini Beef Soup

Zucchini Beef Soup Recipe

My garden produces a bumper crop of zucchini, and I hate to see even one go to waste. This satisfying soup is a simple solution. The broth is delicious.—Robert Keith, Rochester, Minnesota

[X]

Rate Zucchini Beef Soup Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zucchini Beef Soup Recipe

Prep: 20 min. Cook: 2-1/4 hours

Yield: 8 Servings

20 135 155

Ingredients

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
6 cups water
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1-1/2 teaspoons salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
2 cups thinly sliced zucchini
1 cup broken uncooked spaghetti

Directions

In a Dutch oven, brown beef in oil; drain. Add the water, tomato sauce, onion, salt, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add zucchini and spaghetti; return to a boil. Cover and cook for 15-18 minutes or until zucchini and spaghetti are tender. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 155 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 598 mg sodium, 12 g carbohydrate, 1 g fiber, 13 g protein.

Originally published as Zucchini Beef Soup in Taste of Home August/September 1999, p47