Zucchini Beef Soup

1/2lb. Ground Beef
2 celery ribs, thinly sliced
1/3 c. chopped onion
1/2 c. chopped green pepper
1 can (28 oz.) diced tomatoes, undrained
3 medium zucchini, cubed
2 c. water
1-1/2 tsp. Italian seasoning
1 tsp. salt, optional
1 tsp. beef bouillon granules
1/2 tsp. sugar
Pepper to taste
Shredded Parmesan cheese, optional

In large saucepan, cook the beef, celery, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in tomatoes, zucchini, water, Italian seasoning, salt if desired, bouillon, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until zucchini is tender. Garnish with Parmesan cheese if desired.

Yield: 6 servings.
May freeze to enjoy later.