"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.
Beef Zucchini Soup
Beef Zucchini Soup
Prep Time
20 min
Cook Time
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
- 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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