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Zucchini Soup IV

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. "

Rating: This weblink has been rated 3 times with an average star rating of 3.7 Read Reviews (2)

Rate/Review | 151 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

Directions

  1. 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.
  2. Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 249 | Total Fat: 15.9g | Cholesterol: 69mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2004 by Man Cook Supporting Member (Click to learn more about Supporting Membership)
This recipe was an excellent base for embellishment. Without embellishment, it fear it would... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by LOVEBEARS 
Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana MORE

 
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