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Home » Recipes » Beef

Zucchini Beef Soup

Published: Jun 7, 2021 · Modified: Oct 19, 2022 by Maxine Dubois · This post may contain affiliate links Leave a Comment

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This Zucchini Beef Soup is made with onion, carrots, zucchini, chorizo, ground beef, tomato, and cilantro.

This Chorizo Beef Zucchini 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.

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This Chorizo Beef Zucchini Soup is made with onion, carrots, zucchini, chorizo, ground beef, tomato, and cilantro.
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Zucchini Beef Soup


  • Author: Maxine Dubois
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
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Description

This Zucchini Beef Soup is made with onion, carrots, zucchini, chorizo, ground beef, tomato, and cilantro.


Ingredients

Scale
  • ½ red onion, diced
  • ⅓ cup carrots, diced
  • ½ cup zucchini, diced
  • 2 chorizo links, diced
  • 1 pound ground beef
  • 1 8oz can tomato sauce or 2 roma tomato’s, grated
  • 4 cups water
  • 1 chicken bouillon cube
  • ¼ cup chopped cilantro

Instructions

  1. In a large pot on medium heat, start by sautéing the onion and carrots for 5 minutes, until the carrots are soft.
  2. Add the chorizo, zucchini, and ground beef and sauté for 10 minutes, until the meat begins to brown.
  3. Add the tomato, water, and chicken bouillon and stir.
  4. Raise to high heat and bring to a boil.
  5. Add cilantro. Reduce heat to medium low, cover, and cook for 30 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 96.5
  • Sugar: 3.0 g
  • Sodium: 738.6 mg
  • Fat: 6.2 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 8.9 g
  • Fiber: 2.9 g
  • Protein: 2.6 g
  • Cholesterol: 1.5 mg

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Tag @cilantro.parsley on Instagram and hashtag it #cilantroparsley

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Hi, I'm Maxine!

I am a Mexican American recipe creator & food blogger dedicated to cultivating the cooking experience. I love Latin recipes and inspiring you to cook them by incorporating videos to simplify and share my recipes.  My favorite cuisines are Mexican and Italian, which is why I came up with the name Cilantro Parsley!

You can also find me on Instagram, Pinterest, Facebook & Youtube

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