Go Back
Zucchini and Corn Hamburger Stew with Herbs
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Can opener

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium zucchini, diced
  • 1 1/2 cups corn kernels
  • 1 can (14 oz) diced tomatoes
  • 2 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  • Add the diced onion and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring the mixture to a simmer.
  • Add the diced zucchini and corn kernels. Simmer for 10 to 12 minutes until the zucchini is tender.
  • Remove the pot from the heat and stir in the chopped fresh parsley before serving.

Notes

Simmer just until the zucchini softens to keep some texture. If you prefer a thicker stew, mash a few zucchini pieces against the side of the pot before adding the parsley. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Can opener