Zucchini Soup IV

Ingredients

• 1 tablespoon butter 
• 1 pound ground beef lean
• 1 tablespoon pepper sauce hot to taste
• 1  onion red chopped
• 1 cup romano cheese grated
• 6 servings salt and pepper to taste
• 1 large tomatoes diced
• 1 pound zucchini thinly sliced

Equipment

• sauce pan
• pot

Directions

1. In a large saucepan or stockpot, cook the ground beef in the butter until brown. Stir in the tomato and onion; simmer for a minute or so then add zucchini, hot pepper sauce and salt and pepper to taste. Cover the pot and cook over medium heat until zucchini is tender.
2. Serve hot with a generous helping of Romano cheese and a fresh loaf of crusty bread for soaking up the tasty juices.