Zucchini Green Bean Summer Vegetable Hamburger Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium zucchini, sliced into half-moons
- 8 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place a large pot over medium heat and add the ground beef. Cook, breaking it up with a spoon, until browned and no longer pink, about 6 minutes. Drain excess fat if needed.
- Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion starts to soften.
- Stir in the zucchini, green beans, and red bell pepper. Cook for 3 minutes, stirring occasionally.
- Pour in the diced tomatoes with their juice and the beef broth. Add the oregano, salt, and black pepper.
- Bring the mixture to a simmer. Cook for 10 to 12 minutes until the green beans are tender but still bright.
- Taste and adjust salt or pepper if needed, then remove from heat.
Notes
Keep the zucchini slices fairly thick so they hold their shape during the short simmer. Leftovers reheat well on the stove with a splash of extra broth to loosen the texture. If fresh green beans are not available, frozen ones can be added straight from the bag in the last 5 minutes.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife, Cutting Board