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Zucchini Beef Soup Recipe

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


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


  • 1/2 red onion, diced
  • 1/3 cup carrots, diced
  • 1/2 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
  • 1/4 cup chopped cilantro


  1. In a large pot, heat a tablespoon of oil over medium-high heat. Add the diced red onion and cook until softened, about 2-3 minutes.
  2. Add the diced carrots and zucchini to the pot and cook for another 3-4 minutes, until they start to soften.
  3. Add the diced chorizo and ground beef to the pot and cook until the meat is browned and cooked through, about 5-7 minutes.
  4. Add the can of tomato sauce (or grated Roma tomatoes) to the pot and stir to combine.
  5. 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.
  6. Taste the soup and season with salt and pepper as needed.
  7. Serve the soup hot, garnished with chopped cilantro.


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Mexican


  • 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