Hamburger Zucchini Soup

• 1 lb lean ground beef
• 1 stalk celery
• 1 large carrot
• 1 onion
• 1 garlic clove
• 1 teaspoon vegetable oil
• 1 (28 ounce) can diced tomatoes
• 1 (14 ounce) can red beans (drained)
• 1 (10 ounce) can tomato soup
• 1/2 cup mushroom, sliced
• 2 teaspoons Worcestershire sauce
• 1 pinch cayenne pepper
• 1/4 teaspoon salt and pepper, to taste
• 1 zucchini
• 2 tablespoons chopped fresh parsley

1. In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
2. In same skillet saute celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
3. Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
4. Bring to a boil, reduce to simmer, uncover and stir occasionally.
5. Add zucchini and parsley and simmer until tender.
6. Serve over the noodles.

lean ground beef, celery, carrot, onion, garlic, vegetable oil, tomatoes, red beans, tomato soup, mushroom, worcestershire sauce, cayenne pepper, salt, zucchini, parsley

Taken from www.food.com/recipe/hamburger-zucchini-soup-264310 (may not work)