Vegetable Beef Soup
	1/2 lb    lean ground beef   1/4 cup    onion, finely chopped   1/4 cup    sweet red peppers, finely chopped   1   large carrot, finely chopped   1/2 Tbs    garlic, minced   5   large mushrooms, sliced   1   16 oz. can chopped tomatoes   1 1/2   cans beef broth   1   large potato, peeled and cut into small dice   1   small zucchini, diced   1/2 tsp    basil   1/4 tsp    thyme   1/2 tsp    sweet paprika   1/4 tsp    crushed red pepper flakes     freshly ground black pepper to taste     1 Place ground beef and chopped onion in a heavy 3 quart saucepan and cook over medium high heat, stirring occasionally, until meat is browned and crumbly. 2 Add sweet red pepper and carrots as they are chopped. Stir in minced garlic and mushrooms and cook just until onion has softened, about 2 minutes. 3 Stir in chopped tomatoes and beef broth. Bring to a boil. Meanwhile, dice the potato and add when finished. Cook over medium high heat, 5-8 minutes. 4 Stir in diced zucchini, basil, thyme, paprika, black and crushed red pepper.. Continue cooking about 2 minutes, until potatoes are done and zucchini is crisp tender   Servings: 4 Ready in: 45 minutes   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.