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Zucchini Beef Soup

By: Betty Claycomb  
"'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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 154 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1/2 pound ground beef
  • 2 celery ribs, thinly sliced
  • 1/3 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 (28 ounce) can diced tomatoes, undrained
  • 3 medium zucchini, cubed
  • 2 cups water
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon sugar
  • pepper to taste
  • Shredded Parmesan cheese

Directions

  1. In a large saucepan, cook 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.

Footnotes

  • Nutritional Analysis: 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 27, 2008 by stellanita 
It was a good base, but I found I had to add alot more seasoning. I added fresh basil, fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Jeanne P. 
My entire family and ALL my friends love this soup. I prepare it quite often, especially... MORE

 
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