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Beef Zucchini Soup

 Beef Zucchini Soup
"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.
6 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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,

2 of 2

Beef Zucchini Soup (continued)

Nutritional Facts: 10 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.