Zucchini Soup IV

3 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

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

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Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
249 cal
12%

Fat
15.9 g
24%

Carbs
6.2 g
2%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

Man Cook

Aug. 17, 2004

"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."