This Zucchini Beef Soup is made with onion, carrots, zucchini, chorizo, ground beef, tomato, and cilantro.
This is a super hearty soup, delicious soup to warm you up on a chilly day. Making this soup takes only 45 minutes and can be topped with parmesan cheese, avocado and tortilla chips. I love serving this with crusty bread as well.
This is my favorite soup to make in Mexico since it incorporates a ton of ingredients that Mexicans use. Zucchini is a very underrated ingredient, but it is prevalently used all throughout Mexico. The combination of chorizo, ground beef and vegetables will fill you with vitamins and nutrients.
How to make Zucchini Beef Soup
In a large pot on medium heat, add the onion and carrots for 5 minutes and stir, until the carrots are soft. Add the chorizo, salt, zucchini, and ground beef and sauté for 10 minutes, until the meat begins to brown. Add the tomato, water, and chicken bouillon and stir. Raise to high heat and bring to a boil. Add cilantro. Reduce heat to medium low, cover, and cook for 30 minutes.