500 g lean ground beef 1 lb
875 ml ripe tomatoes, chopped with juice 3 1/2 cup
1 can kidney beans (19 oz / 540 ml), drained & rinsed
1 can condensed tomato soup (10 oz / 284 ml)
1.3 L water 5 cup
1 medium onion, chopped
1 carrot, chopped
125 ml celery, chopped 1/2 cup
125 ml mushrooms, sliced 1/2 cup
5 ml worcestershire sauce 1 tsp
1 ml hot pepper sauce 1/4 tsp
1 ml black pepper 1/4 tsp
2 small zucchini, chopped
In a large stockpot over medium heat; brown beef until crumbly; drain fat. Add tomatoes, kidney beans, tomato soup, water, onion, carrot, celery, mushrooms and seasonings; bring to a boil. Reduce heat and simmer, covered, for about 35 minutes. Add zucchini. Simmer for 10 minutes longer.
Serves 12