This ultra-easy, vegetable-packed soup took second-place honors (and $10,000).
1 medium zucchini
1 pound lean ground beef
1 garlic clove
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans ready-to-serve beef broth
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 cup sliced carrots
1 (15.8-ounce) can cannellini or great Northern beans, rinsed and drained
2 cups loosely packed torn fresh spinach
How to Make It
Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.
Brown ground beef and garlic in a large Dutch oven, stirring until beef crumbles; drain. Stir in pepper, salt, broth, Italian-style stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir zucchini slices and beans into mixture; cover and cook, stirring occasionally, 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in torn spinach.