Hamburger Zucchini Soup

Doubles easily, freezes great. Good for a whole meal.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

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 sauté 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.