Soups · Soup
Beef & Zucchini Tomato Soup
A tomato-rich beef soup with zucchini, oregano and a little grated Parmesan.
- Prep
- 15 min
- Cook & rest
- 30 min
- Total
- 45 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
How many are you cooking for?
Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Ground beefRaw, 90% lean / 10% fat500 g
- Zucchinidiced450 g
- Canned tomatoesincluding juice350 g
- Celerydiced100 g
- Oniondiced50 g
- Garlicminced6 g
- Olive oilSalad or cooking oil15 g
- WaterDrinking water850 g
- OreganoDried2 g
- Parmesangrated30 g
- SaltTable salt4 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat oil in a soup pot. Cook onion and celery for 5 minutes, then add beef and brown for 7–8 minutes, breaking it into small pieces. Check it reaches 160°F (71°C).
- Add garlic and oregano and stir briefly. Pour in tomatoes with their juice and the measured water; season with salt and pepper.
- Simmer for 10 minutes, add zucchini and cook for another 5–7 minutes until just tender.
- Divide into 4 servings and distribute the Parmesan over the bowls. Include all the broth and cooking fat.
Kitchen notes
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 9.7 g
- Fiber
- 3.7 g
- Carbs − fiber
- 6 g
- Protein
- 30.2 g
- Fat
- 18.8 g
- Energy
- 328 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
SOMETHING ELSE TO MAKE
More from the soups collection.
SoupAI-generated serving suggestion
Beef, Cabbage & Tomato Soup
A hearty spoonable dinner with ground beef, cabbage, celery and tomatoes. Paprika and oregano give the broth warmth without a premade stock.
Everyday cookingAI-generated serving suggestion
Tofu, Cabbage & Ginger Soup
A clear, ginger-scented broth with tofu, mushrooms, cabbage and fine ribbons of egg.
Everyday cookingAI-generated serving suggestion
Creamy Cauliflower & Spinach Soup
Blended cauliflower and spinach soup with a swirl of cream and toasted almond crumbs.
CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Beef & Zucchini Tomato Soup
For 4 servings
Meat & poultry
- Ground beefRaw, 90% lean / 10% fat500 g
Vegetables
- CeleryRaw100 g
- GarlicRaw6 g
- OnionRaw50 g
- ZucchiniRaw, with skin450 g
Eggs & dairy
- ParmesanHard cheese30 g
Oils & fats
- Olive oilSalad or cooking oil15 g
Herbs & spices
- Black pepperDried, ground1 g
- OreganoDried2 g
- SaltTable salt4 g
Sauces & pantry
- Canned tomatoesIn tomato juice, no added salt350 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/beef-zucchini-tomato-soup/
Choose a valid number of servings before printing.