Spicy Beef Zucchini Soup Recipes

Steps:

• In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.

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.

Steps:

• In large saucepan combine the zucchini, beef broth, salsa and water.
• Bring to a boil.
• Reduce Heat; simmer; 3 to 5 minutes or until Zucchini is crisp tender.
• Stir in meatballs and cilantro and heat through.
• Top with Corn chips if desired.

Steps:

• Place the meat in a large stock pot and cover with cold water by 2 1/2 inches. Add the onion (peeled, but left whole), the garlic cloves, salt parsley. Bring to a boil over high heat.
• Lower heat and skim off any gray foam that rises to the top. Keep doing this periodically. Cook over medium-low heat.
• Meanwhile, rinse the chilies and place in a bowl. Cover with hot water and place something on top to keep the chilies submerged.
• When the meat has been cooking for about an hour, take the parsley, garlic and onion out of the pot. Reserve the garlic, discard the onion and parsley. Add the corn and chayote and cook for 10 minutes. Add the zucchini.
• By this time, the soaked chilies should be very soft. Seed and devein them, using rubber gloves if you need to. Place them in a blender with the reserved garlic and add about 1 cup of the broth from the meat and vegetables. Season with a bit of salt. Blend until everything is pureed. Set aside.
• *DO this when all the vegetables are cooked through, but not mushy.* Pass the puree chilies through a colander onto the stock pot, using a spoon to push the mixture through.
• Cook until the soup has boiled for 5 minutes after the addition of the chile. *DO not cook longer as the vegetables will become mushy and the soup will be spicier.
• Serve piping hot with all of the accompaniments listed above.
• Note: This soup is delicious served the next day, but it is best to reheat it over low heat and not boiling it too much so that the veggies stay whole. It will have puddles of solidified fat when cold. You can remove them if you want.