Hamburger Zucchini Soup

Submitted by Rosa B

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

 

• Ready In: 30mins
• Ingredients: 15
• 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.