Zucchini: Spicy Zucchini Soup
Source of Recipe
TOH Soups, Salads & Sandwiches, 1998, vol. 3
List of Ingredients
1 pound bulk Italian sausage
3 cans diced tomatoes, undrained (28 oz size)
3 cans beef broth (14.5 oz each)
2 pounds zucchini, diced
2 medium green bell peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni Recipe
In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until vegetables are tender. Add macaroni; heat through. Yield: 14-16 servings (4 quarts).
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