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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.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    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

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • Denise
    May 30, 2018

    I gave the recipe one star because my husband and I found it very plain and lacking much flavor. I did add a can of beans and a lot more spices but even that didn't help.

  • Taxmaster
    Aug 14, 2017

    Just made this again tonight because zucchini is plentiful right now - as always it was very tasty. Love that it incorporates so many vegetables in such a low-calorie soup. I always double the recipe and freeze some for later.

  • twilaroos
    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.

  • 39QUARRY
    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

  • blgpts
    Jul 20, 2009

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

  • susannette
    Dec 17, 2008

    Didn't make my favorite list.sc

  • 39QUARRY
    Jul 6, 2008

    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