Hamburger Zucchini Soup - cooking recipe

Ingredients

1 lb lean ground beef
1 stalk celery
1 large carrot
1 onion
1 garlic clove
1 teaspoon vegetable oil
1 (28 ounce) can diced tomatoes
1 (14 ounce) can red beans (drained)
1 (10 ounce) can tomato soup
1/2 cup mushroom, sliced
2 teaspoons Worcestershire sauce
1 pinch cayenne pepper
1/4 teaspoon salt and pepper, to taste
1 zucchini
2 tablespoons chopped fresh parsley

Preparation

In a non-stick skillet over medium heat break up meat for about 7 min or till no longer pink. With slotted spoon, transfer to a dutch oven.
In same skillet saute celery, carrot, onion and garlic for 5 min or until soft. Add oil if needed. Add to dutch oven.
Add diced tomatoes, kidney beans, tomato soup, 1 can water, mushrooms, Worcestershire sauce, cayenne pepper and salt and pepper.
Bring to a boil, reduce to simmer, uncover and stir occasionally.
Add zucchini and parsley and simmer until tender.
Serve over the noodles.