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

1 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.