Zucchini Beef Soup Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES: 8 servings


  • 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

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.


  1. 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).
Originally published as Zucchini Beef Soup in Taste of Home August/September 1999, p47

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