Tangy & Savory Mexican Soup

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In a large pot, brown the 2 pounds ground beef, making sure to leave some pink in the meat. Over-browning can make the beef dry in the finished soup.
Add 2 quarts water and the 1 cup tomato paste to the pot, bringing the liquid to a boil. Stir in the 6 garlic cloves, 1/2 teaspoon chili flakes, 3 zucchini, 2 carrots, 1 large onion, and 2 bell peppers. Simmer for 15 to 30 minutes, or until the vegetables are tender but still have a slight crunch.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.