Zucchini Beef Soup

SUBMITTED BY: Betty Claycomb

"'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."

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PREP TIME	20 Min
COOK TIME	20 Min
READY IN	40 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

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

DIRECTIONS

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.

FOOTNOTE

Nutritional Analysis: One serving (prepared with lean ground beef and without salt and Parmesan cheese) equals 106 calories, 4 g fat (0 saturated fat), 14 mg cholesterol, 628 mg sodium, 10 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.