Zucchini Soup IV
Ingredients50 m servings 249 cals
- 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.
- Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
Per Serving: 249 calories; 15.9 g fat; 6.2 g carbohydrates; 20.5 g protein; 69 mg cholesterol; 349 mg sodium. Full nutrition
ReviewsRead all reviews 3
This recipe was an excellent base for embellishment. Without embellishment, it fear it would not have been soup but rather a bland sloppy mess of zucchini, meat and onion. I made sure to add th...
Really Good Soup!! Will make again. Great served over rice. Thanks Again Diana