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Beef Zucchini Soup Recipe

Beef Zucchini Soup Recipe

"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.
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

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

  • 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.

Nutritional Facts

One serving (prepared with lean ground beef and without salt and Parmesan cheese) equals 106 calories, 4 g fat (0 saturated fat), 14 mg cholesterol, 628 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.