Quick Italian Beef and Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This ultra-easy, vegetable-packed soup took second-place honors (and $10,000). Ingredients:
1 medium zucchini |
1 pound lean ground beef |
1 garlic clove |
1/2 teaspoon pepper |
1/4 teaspoon salt |
2 (14 1/2-ounce) cans ready-to-serve beef broth |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained |
1 cup sliced carrots |
1 (15.8-ounce) can cannellini or great northern beans, rinsed and drained |
2 cups loosely packed torn fresh spinach |
Directions:
1. Cut zucchini in half lengthwise; cut each half cross-wise into 1/4-inch-thick slices. Set aside.
2. Brown ground beef and garlic in a large Dutch oven, stirring until beef crumbles; drain. Stir in pepper, salt, broth, Italian-style stewed tomatoes, and sliced carrots; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
3. Stir zucchini slices and beans into mixture; cover and cook, stirring occasionally, 4 to 5 minutes or until zucchini is crisp-tender. Remove from heat; stir in torn spinach.
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