Zucchini Beef Soup

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

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.

Stir in the tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat: cover and simmer for 20-25 minutes or until zucchini is tender.

Garnish with Parmesan cheese if desired.

Yield 6 servings.


Farberware Classic Stainless Steel 6-Quart Covered Stockpot


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