Zucchini Soup (VIDEO) By Kelly Miller • July11,2019 • 1 Comment 859 Jump to Recipe Jump to VideoZucchini Soup recipe made with lean ground beef, crushed tomatoes, chopped zucchini, and spices. Simple, quick, and delicious! Now is the time of year that I stockpile zucchini recipes. From just two plants, I’m harvesting about 4 – 6 zucchini each week! This rustic Zucchini Soup is perfect to use up that garden zucchini in a hearty dinner. Some of you may think soup is only for the cold months – not so! This soup cooks quick on the stove and can easily be stored in the fridge and reheated for a quick weeknight meal. Serve this delicious soup with some crusty rolls and butter – my kiddos love it that way! How much zucchini is needed for this recipe? You’ll need 2 medium – large zucchini for this recipe. How small do I chop the zucchini? You really just need large chunks. I slice it in half length-wise, then again in half length-wise, then slice it into quartered chunks. Can ground turkey be used instead? Sure! The flavor profile will be slightly different, however. How to make zucchini soup: Cook ground beef and frozen peppers and onions in a large stockpot until the beef is browned. Drain and return to pot. Add in crushed tomatoes, zucchini, garlic salt, and water. Bring to a boil, then simmer. Stir well. Sprinkle dried basil over top of soup before serving. Can this recipe be frozen? Yes, this freezes well! Cool the cooked soup completely and freeze in individual serving containers for quick meals for the months to come. Can yellow squash be used instead of zucchini? Absolutely! Yellow squash can be swapped for zucchini in most recipes. More favorite soup recipes: Cream of Broccoli Soup Corn off the Cob Soup Crockpot Chicken & Wild Rice Soup Recipes with zucchini: Cheesy Meatball Stuffed Zucchini Polenta Casserole Cheesy Bacon Zucchini Skins If you liked this Italian Zucchini Soup recipe, leave a rating and a comment below this post! Zucchini Soup Zucchini Soup recipe with ground beef, crushed tomatoes, chopped zucchini, and spices. 4 from 1 vote Print Pin Rate Course: DinnerCuisine: AmericanKeyword: zucchini soup recipe Prep Time: 10 minutes minutesCook Time: 30 minutes minutes Servings: 8 servings Calories: 194kcal Author: Kelly Miller Ingredients▢ 1 lb ground beef▢ 1 cup frozen peppers and onions▢ 20 oz crushed tomatoes▢ water▢ 1 tsp garlic salt▢ 2 medium zucchini chopped▢ 1 tsp dried basil InstructionsSaute ground beef and frozen peppers and onions in a large pot until beef is browned.Drain and return to skillet.Stir in crushed tomatoes, a can full of water, garlic salt, and zucchini.Bring to a boil, then lower heat and simmer for 30 minutes.Stir well.Top with dried basil before serving. Video NutritionCalories: 194kcal | Carbohydrates: 11g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 440mg | Potassium: 551mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1750IU | Vitamin C: 18.4mg | Calcium: 51mg | Iron: 2.6mg Tried this recipe?Follow me @mostlyhomemademom or tag #MostlyHomemadeMom! 859
Margaret says February 18, 2022 at 4:54 pm Made this soup and we loved it. I added a small can of shoe peg corn to the recipe. Reply