Zucchini Soup IV3 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“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. ” - by DIANA42
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 249 cal
- 15.9 g
- 6.2 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"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 liqu..." See moreid 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."
"Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana..." See more"
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