 |
Prep Time: 12 Minutes Cook Time: 53 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
This is a great make-ahead soup, and it stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add extra water or broth to thin the soup, if needed. Ingredients:
1 pound ground round |
2 1/2 cups chopped onion (about 2 medium) |
2 1/2 cups sliced carrot (about 5 carrots) |
1 cup chopped celery (about 4 stalks) |
4 garlic cloves, minced |
1 (32-ounce) carton fat-free, less-sodium beef broth |
1 (14.5-ounce) can petite diced tomatoes, undrained |
1 cup water |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
3 cups cubed zucchini (about 2 medium) |
2/3 cup uncooked gnocchi or shell pasta |
Directions:
1. Heat a large Dutch oven over medium heat. Add beef; cook until browned, stirring to crumble. Remove beef with a slotted spoon, leaving drippings in pan.
2. Cook onion and next 3 ingredients in pan over medium heat 10 minutes; stir frequently. Add beef broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Stir in zucchini and pasta; bring to a simmer over medium heat. Cook, uncovered, 15 to 20 minutes or until pasta is tender. Return beef to pan; cook 5 minutes or until thoroughly heated.
|
|