Zucchini Tomato Soup I

Zucchini Tomato Soup I

18

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

Ingredients

{{adjustedServings}} servings 483 cals
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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 483 kcal
  • 24%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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

18
  1. 22 Ratings

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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 brown...

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 enjo...

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 d...