Beef Zucchini Soup Recipe

4.5 5 3
Beef Zucchini Soup Recipe
Beef Zucchini Soup Recipe photo by Taste of Home
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Beef Zucchini Soup Recipe

Read Reviews
4.5 5 3
Publisher Photo
"I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful," remarks Betty Claycomb from Alverton, Pennsylvania. "I often double the recipe and freeze some to enjoy later," she adds.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 2 celery ribs, thinly sliced
  • 1/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 medium zucchini, cubed
  • 2 cups water
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt, optional
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon sugar
  • Pepper to taste
  • Shredded Parmesan cheese, optional

Directions

In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired. Yield: 6 servings.
Originally published as Zucchini Beef Soup in Quick Cooking September/October 2000, p36

Nutritional Facts

1 cup: 106 calories, 4g fat (0 saturated fat), 14mg cholesterol, 628mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.

  • 1/2 pound lean ground beef (90% lean)
  • 2 celery ribs, thinly sliced
  • 1/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3 medium zucchini, cubed
  • 2 cups water
  • 1-1/2 teaspoons Italian seasoning
  • 1 teaspoon salt, optional
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon sugar
  • Pepper to taste
  • Shredded Parmesan cheese, optional
  1. In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired. Yield: 6 servings.
Originally published as Zucchini Beef Soup in Quick Cooking September/October 2000, p36

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Reviews forBeef Zucchini Soup

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twilaroos User ID: 4324638 41345
Reviewed Mar. 5, 2012

"This turned out great! I doubled the recipe and put half in the freezer. Next time I will probably cut back on the tomatoes, it was just alittle too much for me."

MY REVIEW
39QUARRY User ID: 3220199 41320
Reviewed Aug. 5, 2010

"My family loves this recipe...I also put 1/2 lb of ground sausage, and put it over egg noodles. It is very good!!!! We make this when zucchini is plentiful"

MY REVIEW
blgpts User ID: 676275 60516
Reviewed Jul. 20, 2009

"loved this! I added a can of tomato sauce, can of beef broth,and a tiny pinch of red pepper."

MY REVIEW
susannette User ID: 3338178 60514
Reviewed Dec. 17, 2008

"Didn't make my favorite list.sc"

MY REVIEW
39QUARRY User ID: 3220199 60492
Reviewed Jul. 6, 2008 Edited Aug. 5, 2010

"MY HUSBAND LOVES THIS soup,WHEN ZUCCHINI IS PLENTIFUL IN THE SUMMER. I PUT IT OVER NOODLES, AND I DOUBLE THE RECIPE. IT IS healthy AND DELICIOUS!! KJH67"

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