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Zucchini Soup IV

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DIANA42

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.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
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Reviews

Man Cook
13
8/17/2004

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 liquid 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.

LOVEBEARS
3
8/29/2002

Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana

MARFYC
1
7/27/2012

This isn't soup. I added broth and additional seasonings, but it was still just okay.