Smoky Taco-Style Beef and Zucchini Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A savory, slow-simmered soup featuring ground beef, zucchini, and smoky spices for a comforting low-carb meal. This mexican-inspired keto (low-carb) ready in about 45 minutes pairs pound ground beef, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1/2 cup chopped onion and 2 minced garlic cloves, and cook for 3-4 minutes until the onion is translucent and the garlic is fragrant, stirring constantly to prevent browning.
  2. Step 2: Add 1 pound ground beef to the pot, breaking it into small pieces with a spoon, and cook for 5-6 minutes until browned and no longer pink, stirring occasionally.
  3. Step 3: Stir in 1 teaspoon cumin and 1/2 teaspoon chili powder, then add 2 cups diced zucchini and 4 cups bone broth. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the zucchini is tender.
  4. Step 4: Reduce heat to low, stir in 1/2 cup heavy cream and the juice of 1/2 lime, and simmer for 2 minutes without boiling to prevent curdling. Season with salt and pepper to taste.
  5. Step 5: Remove from heat and serve hot.

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Frequently asked questions

How long does Smoky Taco-Style Beef and Zucchini Soup take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoky Taco-Style Beef and Zucchini Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground beef from drying out.

Can I substitute ingredients in Smoky Taco-Style Beef and Zucchini Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoky Taco-Style Beef and Zucchini Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Smoky Taco-Style Beef and Zucchini Soup low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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