Zucchini Soup
This low-carb Zucchini Soup has a medley of fresh vegetables, herbs, and robust flavors. It's an easy-to-make dinner using the slow cooker.
Servings 8
Calories 192kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 onion diced
- 1 red bell pepper seeded and diced
- 2 stalks celery diced
- 8 cups beef broth
- 28 ounces diced tomatoes 1 large can
- 3 cups cauliflower frozen - riced
- 1 ½ pounds zucchini cut in half and into slices about 1 inch thick
- 6 ounces tomato paste
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
salt and black pepper - to taste
Instructions
- In a large skillet over medium-high heat, add the oil and heat until hot. Add the ground beef or Italian sausage and cook, crumbling as it browns.
- When the meat is almost cooked through, add the onion, bell pepper, and celery. Continue cooking until the vegetables are tender, about 4 minutes.
- Stir in the garlic. Drain the meat and vegetables well.
- Transfer the meat and vegetables to the slow cooker.
- Add the broth, tomatoes, cauliflower, zucchini, tomato paste, oregano, basil, Italian seasoning, red pepper flakes, salt, and pepper. Stir well.
- Add the lid and cook on low for 6 hours.
- Serve the soup with grated parmesan on top.
Nutrition
Serving: 1g | Calories: 192kcal | Carbohydrates: 13g | Protein: 17g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 1124mg | Potassium: 891mg | Fiber: 4g | Sugar: 7g | Vitamin C: 52mg | Calcium: 84mg | Iron: 4mg | Net Carbohydrates: 9g