Zucchini Tomato Soup I

Read Reviews (16)

"I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!" — Joanna Knudsen

Directions

In a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. Season with oregano, garlic powder and salt. Bring to a boil.
Using a saute pan brown ground beef and then add to stock pot. Add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Jul 30, 2007

This is a very good and filling soup, even the way I made it: I needed to use my slow cooker, so I had to reduce the tomatoes and zucchini a bit otherwise it wouldn't have all fitted in. I browned the meat/pepper/onion first and put it on top of the chopped veges in the s/c pot. I used beef stock instead of soup mix. I also omitted the pasta because (a) there was no room and (b) pasta doesn't really work in a slow cooker soup unless you add it near the end. It was scrumptious and I will definitely make it again, probably reducing the amount so I can use the right proportion of ingredients.

—Sarah R-G

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Most Helpful Critical Review

Nov 17, 2006

I liked this recipe; however my husband wasn't as impressed. I made it in the crock pot, which caused the pre-cooked noodles to really disintegrate ( I hadn't cooked them all the way but they still couldn't stand up to long-term cooking). Wasn't sure if 2 cups of pasta was 2 COOKED cups or two uncooked???

—QUINLANQ

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20 Ratings

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Sep 09, 2003

WOW!!! What a delicious, filling soup. I made this for my family a year ago and it has become a regular. I freeze my garden tomatoes and zucchini in the Fall when I have an abundance and enjoy their fresh taste all Winter long with this recipe. We add two cans of tomatoe sauce to make the broth creamier and a can a sliced mushrooms. When we serve the soup we sprinkle grated cheese over the top and have homemade bread. I have also made this soup using shredded leftover roast beef instead of hamburger. I would highly recommend this soup to anyyone!! So simple and so good.

—LAURIC

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Jul 23, 2006

Absolutely fantastic. It was easy and very tasty indeed. I didn't have beef and onion soup available to me however and just used beef soup with some extra onions. A real find, thankyou.

—preflightcookie

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Oct 17, 2004

Excellent "dinner" soup ... thick and stew-like. I used diced canned tomatoes since we're beyond fresh tomato season and yellow and zucchini squash for eye appeal. I also like to use several different types of pasta ... again for interest. Easy to make and I only used 1 pound of LEAN ground beef. Thanks for sharing this recipe!

—JUDI LEAMING

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Nov 13, 2008

my 8 year old daughter said i should give this "as many stars as you can!" she loved it so much she wants it for lunch tomorrow too. also, i put a little bit in my food grinder and fed it to my 12 month old, who loved it as well. i had to make some substitutions according to what i had on hand: i used a large can of diced tomatoes instead of fresh (i only did 1/3 of the recipe); i used a couple teaspoons of beef bouillon instead of the soup mix (i think the soup mix would make it too salty anyway); i used one zucchini and one yellow squash; i used minced garlic instead of powder; i used frozen chopped green peppers. we topped it with a little shredded cheddar. it turned out delish and it was quick and easy to make. a keeper for me!

—mif

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Oct 05, 2008

This was an excellent, seasonal soup. I loved how easy it was to make, and was surprised at how quickly everything cooked. I used ground turkey instead of beef to keep it light and healthy (however the soup was very fulfilling), and maybe added just a tad more of the seasonings and herbs, just because I love them. But overall, I pretty much kept the recipe the same (except for the meat substitution), and my boyfriend and I were very pleased. Oh, and, I didn't take one other person's suggestion and added freshly grated parmesan cheese on top after dishing each bowl.....because that's yummy too.

—Gabby

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Jul 14, 2005

Almost doubled the onion (had homegrown sweet), used 1/2 commercial canned no-salt added tomatoes and 1/2 homemade tomato sauce from the freezer, added a bit of extra oregano and a LOT more garlic (several minced cloves of fresh, plus almost all of the powder). Never added any salt, and it did not need any. Added some fresh sliced mushrooms close to the end of the cooking time, and they went well in this. I used cavatappi for the pasta, and it took too long to cook. By the time it was soft, the zucchini was almost overdone. Next time I would add the pasta a bit before the zucchini, even if I use elbow macs. Sprinkled on Parmesan just before serving. Very yummy.

—COOKER476

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Nutrition

Calories
483 kcal
24%

Carbohydrates
34.8 g
11%

Cholesterol
86 mg
29%

Fat
28.4 g
44%

Fiber
5 g
20%

Protein
23.6 g
47%

Sodium
682 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Tomato Soup I

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 483
** Calories from Fat: 255

% Daily Value *
** Total Fat 28.4g 44 %
** Saturated Fat 11.2g 56 %
** Cholesterol 86mg 29 %
** Sodium 682mg 27 %
** Potassium 1053mg 29 %
** Total Carbohydrates 34.8g 11 %
** Dietary Fiber 5g 20 %
** Protein 23.6g 47 %
** Sugars 8.5g
** Vitamin A 33 %
** Vitamin C 92 %
** Calcium 9 %
** Iron 37 %
** Thiamin 48 %
** Niacin 97 %
** Vitamin B6 46 %
** Magnesium 26 %
** Folate 72 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.