Beef, courgette and tomato soup

    (25)
    35 min

    This is a delicious and hearty soup. Courgettes, beef mince, green pepper and macaroni are simmered together in a rich tomato soup. Enjoy with fresh crusty bread. The perfect way of using up tomatoes and courgettes in the summer.


    24 people made this

    Ingredients
    Makes: 8 - 10 servings

    • 1.45kg tomatoes, chopped
    • 1 litre water
    • 3 (23.5g) packets beef and tomato cup a soup mix
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 6 courgettes, cubed
    • 2 teaspoons dried oregano
    • 1/4 tablespoon garlic granules
    • salt to taste
    • 900g minced beef
    • 210g macaroni

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a large stock pot combine tomatoes, water, soup mix, onion, green pepper and courgettes. Season with oregano, garlic granules and salt. Bring to the boil.
    2. Using a frying pan brown minced beef and then add to stock pot. Add macaroni and cook until macaroni and courgette are tender, approximately 10 to 15 minutes.

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    Reviews & ratings
    Average global rating:
    (25)

    Reviews in English (21)

    1

    Very hearty soup, tasty and delicious with crispy garlic and herb bread  -  15 Aug 2010

    by
    12

    This is a very good and filling soup, even the way I made it: I needed to use my slow cooker, so I had to reduce the tomatoes and zucchini a bit otherwise it wouldn't have all fitted in. I browned the meat/pepper/onion first and put it on top of the chopped veges in the s/c pot. I used beef stock instead of soup mix. I also omitted the pasta because (a) there was no room and (b) pasta doesn't really work in a slow cooker soup unless you add it near the end. It was scrumptious and I will definitely make it again, probably reducing the amount so I can use the right proportion of ingredients.  -  30 Jul 2007  (Review from Allrecipes US | Canada)

    by
    12

    WOW!!! What a delicious, filling soup. I made this for my family a year ago and it has become a regular. I freeze my garden tomatoes and zucchini in the Fall when I have an abundance and enjoy their fresh taste all Winter long with this recipe. We add two cans of tomatoe sauce to make the broth creamier and a can a sliced mushrooms. When we serve the soup we sprinkle grated cheese over the top and have homemade bread. I have also made this soup using shredded leftover roast beef instead of hamburger. I would highly recommend this soup to anyyone!! So simple and so good.  -  12 Sep 2001  (Review from Allrecipes US | Canada)

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