Zucchini Beef Soup

By rsink

Ingredients

• 1 lb. ground beef
• 2 celery ribs, thinly sliced
• 1/2 cup chopped onion
• 1/2 chopped green pepper
• 1 can (28 oz.) diced tomatoes, undrained
• 3 medium zucchini, cubed
• 2 cups water
• 1 1/2 tsp. Italian seasoning
• 1 tsp. salt (optional)
• 1 tsp. beef bouillon granules
• 1/2 tsp. sugar
• Pepper to taste
• Shredded Parmesan cheese, optional

Preparation

Step 1

In a large saucepan, cook beef, celery, onion, and green pepper over medium heat, until meat is no longer pink and vegetables are tender; drain, set in tomatoes, zucchini, water, Italian seasoning, salt, if desired, bouillon, sugar, and pepper. Bring to boil. Reduce heat; cover and simmer for 20 – 25 minutes, or until zucchini is tender. Garnish with Parmesan cheese if desired. Yields 6 servings.