Zucchini Soup IV

Yield

6 servings

15

35

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

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.

Calories: 249 kcal

Carbohydrates: 6.2 g

Cholesterol: 69 mg

Fat: 15.9 g

Fiber: 1.5 g

Protein: 20.5 g

Sodium: 349 mg