Zucchini Soup IV recipe

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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

Nutrition Info

249.4 calories
carbohydrate: 6.2 g
cholesterol: 68.5 mg
fat: 15.9 g
fiber: 1.5 g
protein: 20.5 g
saturatedFat: 8 g
servingSize: -
sodium: 348.6 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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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