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Beef Zucchini Soup

"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.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 pound lean ground beef (90% lean)
  • 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

  • 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.
Nutrition Facts
1 cup: 106 calories, 4g fat (0 saturated fat), 14mg cholesterol, 628mg sodium, 10g carbohydrate (0 sugars, 2g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat.

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