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Zucchini tomato soup with meat

Tomato Soup with Beef and Zucchini

Thick, rich, hearty, and so tasty! This tomato soup with beef and zucchini will warm and fill you up on cold winter evenings. You can make it as thick or as brothy as you like by adjusting the amount of water.

Pearl

Recipe author

Composition / ingredients

Servings:

Beef

600

Zucchini

280

Potatoes

400

Carrots

100

Onion

Garlic

Tomato sauce

Water

Vegetable oil

Bay leaf

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 21 % 3 g

Carbohydrates 36 % 5 g

69 kcal

GI: 80 / 20 / 0

Cooking method

Step 1:

A boneless cut of beef is best for this soup, but you can also make it with pork or poultry. Wash the meat and cut it into medium pieces.
Step 2:

Use a heavy-bottomed pot or a small Dutch oven. Heat the vegetable oil in it, add the meat, and sear over high heat, stirring, for about a minute.
Step 3:

Season the meat with salt, lower the heat to its minimum, cover, and braise until tender — about an hour to an hour and a half. If the pot runs dry, add a little boiling water as needed. With pork or poultry, the cooking time will be shorter.
Step 4:

While the meat braises, prep the vegetables. Peel and wash the potatoes, carrots, onion, and garlic. Wash the zucchini, too; if you're using a larger squash, you can peel it.
Step 5:

Cut the carrots into thin matchsticks and finely chop the onion.
Step 6:

Cut the potatoes into small, evenly sized cubes.
Step 7:

Cut the zucchini into cubes about the same size as the potatoes. Mince the garlic as finely as possible, or press it through a garlic press.
Step 8:

If the meat is done but there's still liquid in the pot, turn the heat to high, uncover, and let the excess boil off. Then add the carrots and onion to the meat and sauté, stirring, for a few seconds.
Step 9:

Add the potatoes and the tomato sauce (or use a tablespoon of tomato paste instead). Stir everything together and pour in 1 liter (about 4 cups) of boiling water — adjust the amount to get the thickness you want. Once it boils, lower the heat to medium and cook until the potatoes are tender, about 10–15 minutes.
Step 10:

Once the potatoes are done, turn the heat back to high and add the zucchini, garlic, and bay leaf. Taste for salt and add more if needed. When it returns to a boil, lower the heat to its minimum and cook for one to two minutes. Take the pot off the heat, cover, and let it rest for about 15 minutes.
Step 11:

To serve, sprinkle with fresh herbs and add pepper if you like. It's wonderful with a dollop of sour cream.