Zucchini is a great vegetable to use in soups, especially when the summer heat has you feeling like your brain is melting. This recipe takes about 10 minutes to make and is perfect for lunch or dinner. Serve it with some crusty bread for dipping!
Zucchini Soup III Recipe
Recipe Summary Servings: 16 Yield: 16 servings
1 green bell pepper, chopped
1 cup chopped onion
2 cups chopped celery
1 pound sausage
1 teaspoon white sugar
4 (14.5 ounce) cans stewed tomatoes
1 teaspoon dried oregano
2 pounds sliced zucchini
1 teaspoon garlic powder
1 teaspoon Italian seasoning
In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.
Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.
Per Serving: 158 calories; protein 5.9g; carbohydrates 11.2g; fat 10.6g; cholesterol 20.1mg; sodium 471.1mg.