Quick Italian Beef & Vegetable Soup

• 1 pound Lean ground beef
• 1 large Garlic clove crushed
• 1/2 teaspoon Pepper
• 1/4 teaspoon Salt
• 2 Cans ( 13 3/4 oz @) beef
• Broth
• 1 Can 14 1/2 oz Italian
• Style stewed tomatoes
• Cut up -- undrained
• 1 cup Sliced carrots
• 1 Can 15 oz beans:white
• Kidney or great northern
• Beans -- rinsed
• 1 Med. zucchini cut 1/4"slices
• 2 cups Torn spinach leaves packed

Brown beef and garlic in Dutch oven over medium heat, 4 to 5 minutes breaking up meat into 3/4 inch crumbles.Pour off drippings. season with salt and pepper.Stir in tomatoes, broth and carrots and bring to a boil. simmer uncovered 10 minutes.Stir in beans and zucchini and cook 4 to 5 minutes until zucchini is crisp tender. Remove from heat and stir in spinach.
Beef cookoff recipe