Hearty Cabbage Soup

Directions

1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, crumbling beef; drain. Add the cabbage, zucchini and mushrooms; cook and stir 8 minutes longer.
2. Stir in the soup, tomatoes, pepper sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Sprinkle each serving with 2 teaspoons cheese.
3. Serve immediately or cool and freeze in a freezer container. May be frozen for up to 3 months.
4. To use frozen soup: Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle each serving with 2 teaspoons cheese.