Zucchini Soup IV
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"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. "
Original recipe yield: 6 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 35 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 6
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INGREDIENTS:
- 1 pound lean ground beef
- 1 tablespoon butter
- 1 large tomato, diced
- 1 red onion, chopped
- 1 pound zucchini, thinly sliced
- salt and pepper to taste
- 1 tablespoon hot pepper sauce, or to taste
- 1 cup grated Romano cheese
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DIRECTIONS:
- 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.
- Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.
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