Before starting, wash and dry all produce. Cut zucchini into 1/2-inch pieces. Trim, then cut green beans into 1-inch pieces. Thinly slice green onions.

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Break up beef into smaller pieces, then stir in mirepoix. Cook, stirring occasionally, until no pink remains in beef, 4-5 min.** Carefully drain and discard excess fat.

Add zucchini, green beans, cream cheese and seasoned salt to the pot with beef. Season with pepper, then stir until cream cheese melts, 1-2 min.

Add crushed tomatoes, broth concentrate and 1 cup water (dbl for 4 ppl) to the pot. Stir to combine, then bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until soup thickens slightly, 10-12 min. (TIP: If you have time, keep it simmering on the stove for longer. It gets better the longer it cooks!)

Divide soup between bowls. Sprinkle cheddar cheese and green onions over top.