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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I make this wonderful garden-fresh soup as soon as my homegrown zucchini is plentiful, remarks Betty Claycomb from Alverton, Pennsylvania. I often double the recipe and freeze some to enjoy later, she adds. Ingredients:
1/2 pound ground beef |
2 celery ribs, thinly sliced |
1/3 cup chopped onion |
1/2 cup chopped green pepper |
1 can (28 ounces) 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 |
Directions:
1. In a large saucepan, 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 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.
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