This soup is an easy recipe for a cold fall or winter day. My family loves it and we make is about once a week during the chilly seasons. Any leftovers are great for lunch boxes!

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Recipe Summary

prep:
10 mins
cook:
8 hrs 5 mins
total:
8 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain.

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  • Combine vegetables, garbanzo beans, tomato soup, zucchini, and Italian seasoning in a slow cooker. Add cooked beef and water; mix together. Cover and cook on Low until flavors combine, about 8 hours.

Nutrition Facts

438 calories; protein 28.6g; carbohydrates 46.4g; fat 15.3g; cholesterol 69mg; sodium 1190.7mg. Full Nutrition
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