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  • Chef Fran Hill

From Market to Plate: Beef and Zucchini Soup

Updated: Aug 24, 2023

A bright yellow leaf fell in the backyard this week. There is no denying that autumn is approaching. We are feeling the crisp mornings and mild evenings. Schools are opening and the hustle of activities and sports has begun.

We at the Burke Area Farmers Market hate to see summer and the end of our Thursday markets, but we are ready for comfort foods. Beef and Zucchini Soup bridges the seasons with loads of fresh summer vegetables in a soothing and warming minestrone inspired soup.

Our produce vendors are still in the peak of harvest, and their fresh from the garden vegetables can't be beat. Bijou Hills Grassfed Beef offers tasty, healthy, and affordable ground beef. Be sure to pick up these soup ingredients at this week's BAFM.

Beef and Zucchini Soup

1 pound ground beef

1 small yellow onion, diced

4 carrots, peeled and sliced

4 cloves garlic, minced

15 ounces diced tomatoes, with juice

1 1/2 tablespoons chili powder

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups beef broth

2/3 cup elbow macaroni

1 small zucchini, sliced into half moons

2 cups Swiss chard, chopped

In a dutch oven, brown ground beef with onions and carrots until cooked through and onions are translucent. Add the garlic and cook until fragrant, just a minute or two.

Stir in the canned tomatoes and juice along with the chili powder, cumin, oregano, salt and pepper.

Add the beef broth and bring to a boil.

Stir in the elbow macaroni and simmer about 10 minutes, until pasta is al dente, stirring often to keep macaroni from sticking.

Add zucchini and Swiss chard to the soup and simmer an additional 5 minutes or so, until squash is tender. You may need to add about a cup of water with the additional vegetables, depending on how much liquid was absorbed by the macaroni.

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