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Zucchini Soup

Submitted by Diane Hughes

 

1/2 lb. Italian sausage (ground), ham or bacon (chopped) -- or all 3
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tsp. sweet basil
green pepper, chopped
1 medium onion, chopped
3 cups celery, chopped
2 small cans or one large can mushroom (bits & pieces)
1 qt. tomatoes, chopped
1 small can tomato sauce
1 large or 5-6 small zucchini cut in to pieces
1 cup water

Sauté meat, onion and celery.  Add all remaining ingredients except zucchini and
simmer for 45 minutes.  Add zucchini and simmer another 10 minutes. 

 

Cook's Notes:  When fresh zucchini is out of season I will add cheese tortellini or pasta (bow tie pasta works well).  This soup freezes well; however, the zucchini will become a little mushy.