Zucchini Beef Soup

Savor the comforting warmth of Zucchini Beef Soup, a hearty, nutrient-packed dish that's perfect for cozy weeknight dinners or meal prepping ahead. This flavorful soup combines tender ground beef, sweet zucchini, and vibrant carrots with aromatic spices like oregano, cumin, and paprika for a deliciously robust taste. Elevated by the addition of garlic, onion, and celery, this recipe simmers in rich beef broth and juicy diced tomatoes, creating a satisfying and wholesome meal in just 50 minutes. Perfectly balanced and loaded with wholesome ingredients, this one-pot wonder is easy to make, gluten-free, and kid-friendly. Serve it with crusty bread or a crisp side salad for the ultimate comfort food experience!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 3 medium zucchini
• 2 medium carrot
• 1 medium onion
• 2 None celery stalks
• 3 None garlic cloves
• 1 14.5-ounce can diced tomatoes
• 6 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup parsley

Directions

Step 1

Wash and prepare the vegetables. Dice the onion, celery, and carrot into small pieces. Slice the zucchini into half-moons. Mince the garlic.

Step 2

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and translucent.

Step 3

Stir in the garlic, celery, and carrots. Cook for another 3-4 minutes until the vegetables start to soften.

Step 4

Push the vegetables to one side of the pot and add the ground beef on the other side. Break it up with a spoon and cook until browned, about 5-6 minutes. Drain any excess fat if necessary.

Step 5

Stir the beef and vegetables together, and season with oregano, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Pour in the beef broth and add the diced tomatoes (including their juices). Stir well and bring the mixture to a boil.

Step 7

Lower the heat to a simmer and add the zucchini slices. Cover and cook for 15-20 minutes, or until the zucchini is tender and the flavors are well combined.

Step 8

Taste the soup and adjust seasonings if needed. Stir in freshly chopped parsley right before serving.

Step 9

Ladle the soup into bowls and serve warm. Enjoy with crusty bread or a side salad if desired.

Nutrition Facts

Serving size	3095.5 grams (3095.5g)

Amount per serving	% Daily Value*
Calories	1703

Total Fat 115.40g	148%
Saturated Fat 38.80g	194%
Polyunsaturated Fat 3.30g
Cholesterol 321mg	107%
Sodium 13004mg	565%
Total Carbohydrate 74.40g	27%
Dietary Fiber 18.60g	66%
Total Sugars 56.30g
Protein 104.40g	209%

Vitamin D 0IU	0%
Calcium 465mg	36%
Iron 18mg	99%
Potassium 4492mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.2%

Protein: 23.8%

Carbs: 17.0%