Spicy Zucchini Soup/Chili

• 1 lb ground Italian sausage
• 2 zucchini, diced
• 32 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 3 cups water
• 3 teaspoons beef bouillon (can substitute 3 cups beef broth in place of water and boullion)
• 2 stalks celery, chopped
• 1 (14 1/2 ounce) can black beans, drained and rinsed
• 1 medium onion, diced
• 1 (4 ounce) canchopped jalapenos
• 2 teaspoons italian seasoning
• 1 teaspoon oregano
• 1 teaspoon basil
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon garlic powder

1. In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain.
2. Add onions and cook until soft.
3. Add rest of ingredients to kettle and bring to a boil.
4. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot.
5. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!
6. ).
7. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
8. Serve with crusty bread or noodles and enjoy!

ground italian sausage, zucchini, tomatoes, tomato paste, water, beef bouillon, stalks celery, black beans, onion, jalapenos, italian seasoning, oregano, basil, salt, pepper, garlic

Taken from www.food.com/recipe/spicy-zucchini-soup-chili-463446 (may not work)