Zucchini Beef Soup

By McLean

Ingredients

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

Preparation

Step 1

In large sauce, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, zucchini, water, Italian seasoning, salt, granules, sugar and pepper. Bring to a boil.

Reduce heat; cover and simmer for 20 to 25 minutes or until zucchini is tender. Garnish with Parmesan cheese.