Hamburger Zucchini Soup Food

BEEF ZUCCHINI SOUP

Steps:

• In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.

HAMBURGER SOUP RECIPE

Steps:

• Preheat a 5 1/2 qt dutch oven or soup pot with olive oil over medium heat. Add the chopped onion, carrots, and celery into the pot. Sauté the veggies until softened.
• Add the ground beef, breaking it apart as you go. Cook it until it turns golden brown.
• Stir in the diced tomatoes, minced garlic, tomato paste, potatoes, and beef broth. Season with Italian seasoning, salt, and pepper.
• Bring the soup to a boil. Reduce the heat and simmer for 30 minutes or until potatoes are tender. Season to taste and serve garnished with chopped parsley.

ZUCCHINI AND GROUND BEEF SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Stir mushrooms, tomato sauce, olives, and garlic into the skillet. Crush stewed tomatoes into smaller pieces and add to the mixture. Season with salt and white pepper. Let simmer, uncovered, until liquid reduces, 20 to 30 minutes.
• Slice zucchini lengthwise; cut into 1/2-inch slices and add to the skillet. Cook, covered, until firm yet tender to the bite, 5 to 7 minutes. Stir in Cheddar cheese and cook, covered, until melted, 3 to 4 minutes. Serve.

TUSCAN VEGETABLE SOUP

Steps:

• In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.
• Serve topped with Parmesan, if desired.

GROUND BEEF ZUCCHINI CASSEROLE (KETO, LOW CARB, GF)

Steps:

• In a cast-iron skillet, cook the ground beef on medium heat until browned, about 5 minutes. Remove ground beef and drain grease, leaving 1 Tbsp of the grease in the pan to saute the vegetables in.
• In the same skillet, cook the chopped onions over medium heat until they start to soften, about 3 minutes. Add the garlic to the pan and cook for 1 more minute.
• Add the zucchini and broth to the pan and cook until the zucchini is soft, about 5 more minutes.
• Turn the heat down to medium-low add the cream cheese and then sour cream.
• Add the beef back into the pan along with the salt, pepper, and Worcestershire sauce. Stir gently to combine.
• Sprinkle with the cheddar cheese over the top.
• Place the entire dish in the oven and broil for 2 minutes until the cheese is browned and melted. Or, add lid to skillet and cook for 3-4 minutes until the cheese melts. Using the stovetop, your cheddar cheese won't be crispy, but it will melt.

HAMBURGER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a large dutch oven or roasting pan sauté hamburger, onion, celery until meat is no longer pink and onion is translucent.
• Add Worcestershire, ketchup, salt, pepper, beef bouillon powder and rice stirring constantly to lightly toast the rice and spices, about two minutes.
• Stir in the garlic for one minute until fragrant then add tomatoes, zucchini, chicken stock, two cups of cheese and spinach if you're using stir well.
• Cover and put in oven for 45 minutes.
• Take out and sprinkle last cup of cheese evenly over top and put back in oven uncovered until cheese is bubbly (about 15 minutes).

EASY HAMBURGER SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

EASY ZUCCHINI SOUP

Steps:

• Melt butter in a pot over medium heat. Add zucchini, chicken broth, salt, and curry powder to the pot; cook until the zucchini is soft, about 15 minutes.
• Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth.

ZUCCHINI BEEF SOUP

Steps:

• In a large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat in no longer pink and vegetables are tender;drain.
• Stir in the tomatoes, zucchini, water, bouillon, sugar, Italian seasoning, salt and pepper.
• Bring to a boil.
• Reduce heat and simmer for 20-25 minutes or until zucchini is tender.
• Garnish with Parmesan cheese.