This Zucchini Beef Soup Recipe is made with onion, carrots, zucchini, chorizo, ground beef, tomato, and cilantro.
Zucchini beef soup is a hearty and flavorful dish that's perfect for any time of year. This savory soup is filled with tender chunks of beef, zucchini, tomatoes, and onions, and is seasoned with herbs and spices to create a rich and satisfying broth. Not only is zucchini beef soup delicious, but it's also a healthy and nutritious meal that's packed with protein, fiber, vitamins, and minerals. It's a great way to use up any excess zucchini you may have in your garden or fridge, and is a versatile dish that can be easily customized to your taste preferences.
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.
- What is Zucchini Beef Soup?
- Why you will love this recipe
- Zucchini Beef Soup Recipe Ingredients
- How to make Zucchini Beef Soup
- What to serve with Zucchini Beef Soup
- Zucchini Beef Soup Recipe Variations
- How to store Zucchini Beef Soup
- Zucchini Beef Soup Recipe Top tips
- Zucchini Beef Soup Recipe
- Food safety
What is Zucchini Beef Soup?
Zucchini beef soup is a hearty and healthy soup that combines tender chunks of beef with diced zucchini, tomatoes, onions, and other vegetables. This soup is usually prepared by first browning the beef in a pot or Dutch oven, then adding in the vegetables and a flavorful broth or stock. It is typically seasoned with a combination of herbs and spices like thyme, bay leaves, garlic, and black pepper. Some variations of the recipe also include rice or pasta to add some additional texture and heartiness to the soup. Zucchini beef soup is a great way to use up any excess zucchini you may have in your garden or fridge and is a comforting and satisfying meal for any time of the year.
Whether you're looking for a comforting meal on a cold winter's night, or a light and healthy lunch on a summer afternoon, zucchini beef soup is sure to satisfy your cravings. In this blog post, we'll share a delicious and easy-to-follow recipe for zucchini beef soup, as well as some helpful tips and variations to make this soup your own.
Why you will love this recipe
- It's a healthy and nutritious meal that's packed with protein, fiber, vitamins, and minerals.
- The combination of tender chunks of beef and flavorful vegetables like zucchini, tomatoes, and onions create a rich and savory broth that's both satisfying and comforting.
- The addition of herbs and spices like thyme, bay leaves, and garlic add a depth of flavor that complements the natural sweetness of the vegetables.
- Zucchini beef soup is a versatile dish that can be easily customized to your taste preferences by adding other vegetables like carrots, celery, or potatoes, or experimenting with different herbs and spices to create a unique flavor profile.
- It's an easy and affordable meal that can be made in a large batch and stored in the fridge or freezer for later, making it perfect for busy weeknights or when you're in the mood for a cozy and comforting meal.
Zucchini Beef Soup Recipe Ingredients
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Red onion
- Ground beef
- Bouillon cube
See recipe card for quantities.
How to make Zucchini Beef Soup
In a large pot, heat a tablespoon of oil over medium-high heat. Stir In the diced red onion and cook until softened, about 2-3 minutes. Add the diced carrots and zucchini to the pot and cook for another 3-4 minutes, until they start to soften.
Stir In the diced chorizo and ground beef to the pot and cook until the meat is browned and cooked through, about 5-7 minutes. Add the can of tomato sauce (or grated Roma tomatoes) to the pot and stir to combine.
Add 4 cups of water and the chicken bouillon cube to the pot and stir to combine. Bring the soup to a simmer and let it cook for 20-30 minutes, until the vegetables are tender and the flavors have melded together.
Taste the soup and season with salt and pepper as needed. Serve the soup hot, garnished with chopped cilantro.
What to serve with Zucchini Beef Soup
- Bread: A crusty baguette or a slice of toasted bread can be perfect for dipping into the broth.
- Salad: A fresh green salad with a tangy vinaigrette can add a nice contrast to the rich and savory flavors of the soup.
- Grilled Cheese: A classic grilled cheese sandwich can be a comforting addition to a bowl of zucchini beef soup.
- Cornbread: Cornbread can add a touch of sweetness and texture to the meal, and can also be used for dipping into the soup.
- Roasted Vegetables: Roasted vegetables like carrots, broccoli, or Brussels sprouts can be a flavorful and nutritious side dish to serve with the soup.
- Rice: A scoop of fluffy white rice can be a great way to bulk up the meal and soak up the delicious broth.
- Beef: You can substitute beef with ground turkey, ground chicken, or even ground pork. For a vegetarian version, you can use textured vegetable protein (TVP) or crumbled tempeh as a meat substitute.
- Zucchini: If you don't have zucchini, you can use other types of summer squash such as yellow squash, pattypan squash, or crookneck squash.
- Carrots: If you don't have carrots, you can use sweet potatoes, parsnips, or turnips. You can also use a combination of these vegetables for added flavor and texture.
- Chorizo: If you don't have chorizo, you can use other types of sausage such as Italian sausage, spicy sausage, or kielbasa. You can also use bacon or pancetta for a smoky flavor.
- Tomato sauce: If you don't have tomato sauce, you can use canned diced tomatoes, crushed tomatoes, or tomato puree. You can also use fresh tomatoes that have been pureed in a blender or food processor.
- Chicken bouillon cube: You can substitute chicken bouillon cube with chicken or beef broth, or use vegetable broth for a vegetarian version.
- Cilantro: If you don't have cilantro, you can use parsley or basil instead. You can also use dried herbs such as thyme, oregano, or rosemary for added flavor.
Zucchini Beef Soup Recipe Variations
- Add beans: You can add a can of drained and rinsed beans, such as kidney beans or cannellini beans, for added protein and fiber.
- Use different meats: Instead of ground beef, you can use ground turkey, chicken, or pork. You can also use diced stew meat or leftover shredded beef or pork for a heartier soup.
- Make it vegetarian: Omit the meat and use vegetable broth instead of chicken broth for a vegetarian version of this soup.
- Use different vegetables: Feel free to swap out the zucchini and carrots for other vegetables like bell peppers, green beans, or corn. You can also add leafy greens like spinach or kale at the end of cooking for added nutrients.
- Add grains: To make the soup more filling, you can add grains like quinoa, barley, or brown rice. Cook the grains separately and add them to the soup towards the end of cooking.
- Add heat: If you like spicy food, you can add diced jalapenos or red pepper flakes to the soup for some heat. Alternatively, you can add a dollop of hot sauce or sriracha when serving.
- Use different herbs and spices: Experiment with different herbs and spices to change the flavor profile of the soup. Try adding cumin, oregano, paprika, or rosemary for added depth of flavor.
Check out my Zucchini Pasta Recipe.
- Large soup pot: A large pot is necessary to hold all the ingredients and the broth.
- Cutting board and knife: You'll need a cutting board and knife to chop the vegetables and meat.
- Wooden spoon: You'll need a wooden spoon to stir the soup.
- Measuring cups and spoons: To ensure accurate measurements of the ingredients, you'll need measuring cups and spoons.
- Can opener: If you're using canned tomato sauce, you'll need a can opener.
- Ladle: A ladle makes it easier to transfer the soup from the pot to bowls.
- Serving bowls: You'll need bowls to serve the soup.
- Optional: Immersion blender or regular blender: If you want a creamier soup, you can blend some of the cooked vegetables with the broth using either an immersion blender or a regular blender.
How to store Zucchini Beef Soup
Here are some guidelines on how to store zucchini beef soup:
- Refrigerate: If you have leftovers, allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
- Freeze: To store the soup for longer, you can freeze it. Allow the soup to cool to room temperature and transfer it to an airtight container or freezer bag. You can freeze the soup for up to 3 months. To thaw, leave it in the refrigerator overnight.
- Reheat: To reheat the soup, transfer it to a pot and heat over medium heat, stirring occasionally, until it's heated through. You can also reheat it in the microwave by heating it for 1-2 minutes, stirring halfway through.
Zucchini Beef Soup Recipe Top tips
- Brown the beef before adding it to the soup. This will enhance the flavor and texture of the beef and help it retain its shape in the soup.
- Use homemade beef broth or stock for a richer and more flavorful soup. If using store-bought broth, choose a low-sodium variety to control the salt content of the soup.
- Don't overcook the vegetables. Zucchini and other vegetables can become mushy and lose their nutrients if overcooked. Add them towards the end of the cooking time to keep them crisp and flavorful.
- Use fresh herbs and spices for the best flavor. Dried herbs can be used in a pinch, but fresh herbs like thyme, rosemary, and parsley will add more depth and complexity to the soup.
- Let the soup rest for at least 10 minutes before serving. This will allow the flavors to meld together and the soup to thicken slightly.
- Add a splash of acid, like a squeeze of lemon juice or a splash of vinegar, to brighten up the flavors and balance the richness of the soup.
- Garnish with fresh herbs or a dollop of sour cream to add a pop of color and flavor to the soup.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove