Zucchini Soup IV

3
DIANA42 0

"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. "

Ingredients

50 m servings 249 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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Directions

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  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.

Reviews

3

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 th...

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

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