Quick Italian Beef and Vegetable Soup

This ultra-easy, vegetable-packed soup took second-place honors (and $10,000).

Yield: 3 to 4 servings
Recipe from Southern Living

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Ingredients

  • 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

Preparation

  1. Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.
  2. 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.
  3. 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.
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