Beef Zucchini Soup

• 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

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.

ground beef, celery, onion, green pepper, tomatoes, zucchini, water, italian seasoning, salt, beef bouillon granules, sugar, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/beef-zucchini-soup/ (may not work)