This is a great make-ahead soup, and it stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add extra water or broth to thin the soup, if needed.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
12 mins
cook:
53 mins
total:
1 hr 5 mins
Yield:
10 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.

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  • Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.

  • Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

208 calories; fat 2.4g; saturated fat 0.7g; protein 18.3g; carbohydrates 29.3g; cholesterol 24mg; iron 2.5mg; sodium 524mg; calories from fat 10%; fiber 3.4g; calcium 46mg.
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