Zucchini Beef Soup



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

1. 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.

Makes 6 servings