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Zucchini Tomato Soup

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Course Soup

Ingredients
  

  • 1 big can chopper or crushed tomatoes (28 oz) or 6 fresh tomatoes
  • 2 cups water
  • 1 package dry beef soup mix with onion (1.25 oz)
  • 1 medium onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 medium-sized zucchinis, cubed
  • 1 tsp dried oregano
  • 1/4 tsp garlic powder
  • salt and pepper, to taste
  • 1 lb ground beef
  • 1 cup elbow macaroni
  • grated Parmesan cheese, for garnish

Instructions
 

  • In a large stock pot, combine tomatoes, water, soup mix, onion, green pepper, and zucchini. Season with oregano, garlic powder, and salt and pepper. Place over medium high heat and bring to a boil.
  • In the meantime, pan fry ground beef over medium high heat. When cooked, drain grease, then add to tomato mixture in stock pot.
  • Add macaroni to stock pot and cook until noodles and zucchini are tender, about 15 to 20 minutes. To serve, garnish with Parmesan cheese. Makes 6 servings. Enjoy!