2 tablespoons olive oil
1 pound lean ground beef
1 large red pepper, chopped
1 large chopped yellow onion
1 can (28 ounces) no-salt-added crushed tomatoes
1- med. sized peeled butternut squash, cut into 1/2-inch cubes
1 can (8 ounces) no-salt-added tomato sauce
1 cup reduced-sodium beef broth
1 teaspoon salt
1 teaspoon dried Greek oregano
3/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 med. sized cubed zucchini`s with the peeling left on
1 med. sized cubed yellow Zucchini with the peeling left on
Directions:
In a stock pot, heat olive over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add the cubed zucchini. Cover and continue simmering until vegetables are tender, another 20-25 minutes.
This soup also freezes well.
