Zucchini Beef Soup

By Tonya_Speed

NUTRITION per serving: 156 Calories; 1g Fat; 10g Protein; 11g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Points: 2

Ingredients

• 1/2 pound 95% lean ground beef
• 1/2 cup chopped celery
• 1/3 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 1 (28-oz.) can low sodium diced tomatoes
• 3 cups diced zucchini
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 teaspoon sea salt
• 2 cups low sodium beef broth
• 1/2 teaspoon sugar

Preparation

Step 1

In a large saucepan with a tight-fitting lid, cook ground beef, celery, onion and bell pepper over medium-high heat until meat has browned and vegetables are tender; drain off fat. Stir in tomatoes, zucchini, basil, oregano, salt, broth and sugar. Bring to a boil then reduce heat, cover and simmer for 20 to 25 minutes or until zucchini is tender.

GLUTEN FREE: Make sure tomatoes and beef broth are gluten free.