Zucchini Soup IV

This simple soup is delicious made with ingredients fresh from the garden, but you can substitute frozen zucchini and a can of tomatoes if fresh veggies are not available. This is best served with freshly grated Romano cheese and a loaf of crusty bread.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

• 1 tablespoon butter
• 1 pound lean ground beef
• salt and pepper to taste
• 1 cup grated Romano cheese
• 1 red onion, chopped
• 1 large tomato, diced
• 1 tablespoon hot pepper sauce, or to taste
• 1 pound zucchini, thinly sliced

Recipe Instructions

Step 1

In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.

Step 2

Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.