Zucchini Beef Soup

1/2 pound ground beef
2 celery ribs, thinly sliced
1/3 cup chopped onion
1/2 cup chopped green pepper
1 can (28 ounces) diced tomatoes, undrained
3 medium zucchini, cubed
2 cups water
1-1/2 teaspoons Italian seasoning
1 teaspoon salt, optional
1 teaspoon beef bouillon granules
1/2 teaspoon sugar
Pepper to taste
Shredded Parmesan cheese, optional

In a 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 the 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. Makes 6 servings.