Ground Beef and Zucchini Soup
Ingredients
- 1½ lb lean ground beef
- 2 celery stalks, thinly sliced
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 2 (14.5 oz) cans fire-roasted diced tomatoes, undrained
- 1 (14.5-oz) can low-sodium beef broth
- 3 zucchini, cut in half-moons
- 2 cups water
- 1½ tsp Italian seasoning
Instructions
- Cook beef, celery, onion, and bell pepper in a large saucepan over medium heat until meat is no longer pink and vegetables are tender; drain.
- Stir in tomatoes, broth, zucchini, water, and seasoning.
- Bring to boil. Reduce heat; cover and simmer 10 minutes or until zucchini is tender.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
354
|
354
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 41 | 41 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 794 | 794 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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