Zucchini Soup

• 1 lb. Italian sweet or hot sausage, casings removed
• 2 c. celery, cut in 1/2-inch pieces, sliced on angle
• 2 lb. zucchini, sliced into 1/2-inch pieces
• 1 c. chopped onion
• 2 (28 oz. each) cans tomatoes
• 2 tsp. salt
• 1 tsp. Italian seasoning
• 1 tsp. oregano
• 1 tsp. sugar
• 1/2 tsp. basil
• 1/4 tsp. garlic powder
• 2 green peppers, cut into 1/2-inch pieces

1. Brown sausage in a large Dutch oven.
2. Drain off excess fat. Add celery and cook for 10 minutes, stirring occasionally.
3. Add all remaining ingredients except green peppers.
4. Simmer, covered, for 20 minutes.
5. Add green peppers and cook, covered, for 10 minutes.
6. Makes 3 1/2 quarts.
7. Serve with garlic buttered Italian bread and grated Parmesan cheese.

italian sweet, celery, zucchini, onion, tomatoes, salt, italian seasoning, oregano, sugar, basil, garlic powder, green peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516269 (may not work)