4-5 carrots, sliced thin
1 lg. onion, chopped
2-3 garlic cloves, crushed
1/2-1 lb. ground chuck beef
2 c. crushed tomatoes
1 1/2-2 tsp. basil
1/2 tsp. pepper
1 med. to lg. zucchini, sliced thin and cut in half
1 tbsp. olive oil (or vegetable oil)
2 (13 3/4 oz.) cans beef broth
3 c. water
1/2 lb. fresh or dried cheese tortellini

In soup pot heat oil and saute garlic and onion until onion begins to brown. Add ground beef and cook until color leaves meat. Add tomatoes, broth and water. Bring to boil; add carrots, pepper and basil. Stir to mix; add tortellini.

When tortellini is nearly cooked, add thinly sliced and halved zucchini. Cook approximately 20 minutes until zucchini is done. You can stretch this by adding more broth and water. Serves 8.