Beef Zucchini Soup Recipes

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ZUCCHINI BEEF SOUP



Zucchini Beef Soup image

My garden produces a bumper crop of zucchini, and I hate to see even one go to waste. This satisfying soup is a simple solution. The broth is delicious.-Robert Keith, Rochester, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 2h35m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon canola oil
6 cups water
1 can (8 ounces) tomato sauce
1 medium onion, chopped
1-1/2 teaspoons salt
3/4 teaspoon dried oregano
1/4 teaspoon pepper
2 cups thinly sliced zucchini
1 cup broken uncooked spaghetti

Steps:

  • In a Dutch oven, brown beef in oil; drain. Add the water, tomato sauce, onion, salt, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Add zucchini and spaghetti; return to a boil. Cover and cook for 15-18 minutes or until zucchini and spaghetti are tender.

Nutrition Facts : Calories 155 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 598mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

ZUCCHINI BEEF SOUP



Zucchini Beef Soup image

Make and share this Zucchini Beef Soup recipe from Food.com.

Provided by Summer Breeze

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb ground beef
2 stalks celery, thinly sliced
1/3 cup chopped onion
1/2 cup chopped green pepper
1 (28 ounce) can diced tomatoes, undrained
3 medium zucchini, cubed
2 cups water
1 1/2 teaspoons italian seasoning
1 teaspoon salt, optional
1 teaspoon beef bouillon granules
1/2 teaspoon sugar
pepper
shredded parmesan cheese (optional)

Steps:

  • In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain.
  • Stir in the tomatoes, zucchini, water, bouillon, sugar, Italian seasoning, salt and pepper.
  • Bring to a boil.
  • Reduce heat and simmer for 20-25 minutes or until zucchini is tender.
  • Garnish with Parmesan cheese.

AWARD WINNING ZUCCHINI SOUP



Award Winning Zucchini Soup image

This is a family tradition when the zucchinis are ready. This soup has won first prize in our local county fair. It's not to strongly zucchini flavored, and has a fabulous italian flavor. I have NEVER found anyone who dislikes this soup, try it you'll see!!

Provided by spreadnjoy

Categories     Pork

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs sweet Italian sausage
1 (28 ounce) can diced tomatoes
2 (14 ounce) cans beef broth
1 -2 onion, chopped
1 green pepper, chopped
2 -3 thin sliced unpeeled zucchini (you'll have to eyeball this one, because zucchini come in so many sizes!)
2 fresh minced garlic cloves
1 tablespoon chopped dried parsley
1 teaspoon dry basil
1 teaspoon dry oregano
1 -2 cup water

Steps:

  • Fry sausage in a soup pan, drain
  • Add all other ingerdients except water.
  • Add water in a cup at a time, I add 2 cups, then if after cooking the soup looks a bit thick, I add more.
  • Reduce heat and allow the soup to simmer 2-3 hours, or until the zucchini is tender and transparent.
  • Serve with a yummy crusty Italian bread, or garlic bread!

Nutrition Facts : Calories 341.9, Fat 15.6, SaturatedFat 6, Cholesterol 51.1, Sodium 1732.5, Carbohydrate 19.5, Fiber 4.7, Sugar 9.6, Protein 33.5

GARDEN VEGETABLE BEEF SOUP



Garden Vegetable Beef Soup image

This soup is my go-to healthy lunch option. It's a great way to eat my vegetables, and it's so comforting during the cold winter months. -Dawn Donald, Herron, Michigan

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 8 servings (3-1/2 quarts).

Number Of Ingredients 17

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 package (10 ounces) julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1 medium red potato (about 5 ounces), finely chopped
1/2 cup fresh or frozen cut green beans
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated Parmesan cheese, optional

Steps:

  • In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir 6-8 minutes or until tender. Stir in tomato paste; cook 1 minute longer., Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until vegetables are tender. If desired, top each serving with cheese.

Nutrition Facts : Calories 207 calories, Fat 7g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 621mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

SPICY BEEF & ZUCCHINI SOUP



Spicy Beef & Zucchini Soup image

Make and share this Spicy Beef & Zucchini Soup recipe from Food.com.

Provided by lisar

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups diced zucchini
1 (14 ounce) can beef broth
1 cup chunky salsa (mild, medium, hot -you choose)
1 cup water
cooked meatballs (add as many to taste, frozen work just fine)
1 tablespoon fresh cilantro, chopped
corn chips

Steps:

  • In large saucepan combine the zucchini, beef broth, salsa and water.
  • Bring to a boil.
  • Reduce Heat; simmer; 3 to 5 minutes or until Zucchini is crisp tender.
  • Stir in meatballs and cilantro and heat through.
  • Top with Corn chips if desired.

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