Zucchini Soup

The picture doesn't do it justice....

But today, it really started to feel like fall...and I had Zucchini I needed to do something with....I forwarded this recipe to all those I sent my "recipe exchange" email too.  But its worth repeating...and a picture.... ;)

This soup is perfect for cold days.  It felt chilly to me today. (Even as I'm running around in shorts, running shoes and a sweatshirt...)  So I whipped up a batch of this (why I have a pic) and I have rolls rising right now...that will be popped into the oven shortly....

*sigh*

This is my favorite kinda food.  Comfort food.  :)

And it's good for you too!

You'll need:
1 lb. Italian Sausage
1 C. chopped Onion
2 C. chopped Celery
2 lg. Zucchini (cut into chunks)
2 Green Bell Peppers (chopped up and seeded)
(2) 28 oz. cans stewed chopped Tomatoes
2 tsp. Salt
1 tsp. Italian Seasoning
1 tsp. Oregano
1/2 tsp. Basil
1 tsp. Sugar
1/4 tsp. Garlic Powder

Brown the sausage with the onion.  Drain the fat.  In a large soup kettle, combind all ingredients except peppers.  Simmer 1 hour, stirring occassionally.  Add bell peppers and simmer 15 minutes before serving.

Some variations:  Add corn, yellow crooked neck squash, pearl barley or  (because normally I double this) use half sausage/half hamburger.  I sometimes even cheat (like today) and use frozen bell pepper strips (yellow, red & green) to speed things along.  It's super easy...and such a great use of all that left-over Zucchini...! (tho' I admit...I'm not having an excess of that this year!!!)  ;)

Enjoy! I know we're going to!!!