2 lbs Ground meat
1 cup Onion chopped
4 cloves Garlic minced
8 cups Beef Broth (14.5 oz)
2 Bell Pepper - red chopped
2 Zucchini quarter lengthwise, then slice
2 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Red Pepper flakes
6 Roma tomatoes diced
3 tbsp Fresh Basil chopped
In a large pot, cook the ground beef, onion, and garlic over medium heat, stirring to break up the meat, until the meat is browned. Drain off any fat.
Stir the broth into the pot. Stir in the bell pepper, zucchini, and seasonings. Bring to a boil.
Reduce the heat and simmer until the vegetables are tender, about 8-10 minutes.
Add the tomatoes and basil. Cook until heated through, about 2 minutes.
Remove from heat and serve.
Stir the broth into the pot. Stir in the bell pepper, zucchini, and seasonings. Bring to a boil.
Reduce the heat and simmer until the vegetables are tender, about 8-10 minutes.
Add the tomatoes and basil. Cook until heated through, about 2 minutes.
Remove from heat and serve.
