Zucchini Tomato Soup I16 Reviews
“I got this recipe from a neighbor and my family really liked it. I have shared the recipe with many!” - by Joanna Knudsen
Original recipe yields 8 to 10 servings
- 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.
Amount Per Serving (9 total)
- 483 cal
- 28.4 g
- 34.8 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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..." See more 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."
"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 thei..." See morer 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."
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