Zucchini Beef Soup by Deb
April 14, 2008
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This is simply delicious. Any soup from Deb is fantastic. You can vary the quantities according to your taste. Enjoy!
1/2 pound cooked ground beef or use left over steak or roast cut into bite size pieces
2 celery ribs, thinly sliced
1/3 cup chopped onion
2 Tablespoon olive oil
1/3 cup chopped green pepper
1 can diced tomatoes, do not drain (28 ounce)
3-5 zucchini, cubed
2 cups water
1 ½ teaspoon Italian seasoning
1 teaspoon salt
Pepper to taste
Shredded Parmesan cheese as garnish (optional)
In large stock pot cook onion, celery, and green pepper in oil until tender. Stir in tomatoes, water, seasonings, and beef. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired. Serves 6
