Friday, October 1, 2010

Zucchini Soup

FYI...the picture doesn't do this dish's from my phone...! :(

This soup is perfect for cold days. So I whipped up a batch of this and I have rolls rising right now...that will be popped into the oven shortly....for a quick, flavorful meal...! (and it's easily adaptable to the crockpot...just follow the steps, set on low - let it cook all day - but add the peppers 1 hour before serving...)

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 other tasty 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 that you can find in your grocers frozen section...(yellow, red & green - doesn't matter!) 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!!!) ;)


1 comment:

Krystal Trapnell said...

Made this and loved it! Thanks for sharing! I think next time I will add carrots, too. It just seemed like it needed some!