Ingredients
1 pound ground beef1 medium onion, chopped3-1/2 cups shredded cabbage1 medium zucchini, halved and thinly sliced1 cup sliced fresh mushrooms1 carton (18.3 ounces) ready-to-serve sweet red pepper soup1 can (10 ounces) diced tomatoes and green chiles, undrained1/4 teaspoon hot pepper sauce1/4 teaspoon salt1/4 teaspoon pepper1/4 cup grated Parmesan cheese
Preparation
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.
