Zucchini Soup IV

SUBMITTED BY: DIANA42

"This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread. "

PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound lean ground beef
1 tablespoon butter
1 large tomato, diced
1 red onion, chopped
1 pound zucchini, thinly sliced
salt and pepper to taste
1 tablespoon hot pepper sauce, or to taste
1 cup grated Romano cheese

READ REVIEWS (2)

DIRECTIONS

In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.
Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.

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REVIEWS

Reviewed on Aug. 17, 2004 by Man Cook

This recipe was an excellent base for embellishment. Without embellishment, it fear it would not have been soup but rather a bland sloppy mess of zucchini, meat and onion. I made sure to add the liquid from the can of tomatoes, fresh chopped garlic, and mushrooms. Most importantly, I added additional herbs and spices. 1 teaspoon each dried tyme and parsley (fresh is better but double the amount), 1/2 teaspoon salt, pepper to taste, one can of beef broth and about 1/4 cup of water (broth and water actually made it a soup). Last but not least, I added a half teaspoon of cumin. This really made the soup sing and gave it a backgroud flavor that wasn't over-powering.

1 user found this review helpful