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Zesty Zucchini Soup Recipe

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This recipe for Zesty Zucchini Soup, by , is from What's Cookin' In Amherst?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lanae Flugaur
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Italian Sausage
2 c. celery sliced
2 lb. zucchini sliced (approximately 4 cups)
1 c. onion chopped
2 cans (28 oz.) tomatoes chopped (may use sliced or diced tomatoes and add another can if you like a lot of tomatoes)
2 green peppers cut in ½ in. pieces
1 c. carrots sliced
1 tsp. oregano
½ tsp. basil
1 tsp. Italian Seasoning
2 tsp. salt (or seasoning salt)
1 tsp. sugar
1 garlic clove minced (or ¼ tsp. garlic powder)
Optional Additional Ingredients: 1 jalapeño (finely chopped), green olives (or jalapeño stuffed green olives), brown rice (or white), and freshly grated parmesan cheese

Directions:
Directions:
Brown sausage in large dutch oven; drain off fat. Add celery and cook for 10 minutes. Add all remaining ingredients except green pepper, green olives, cheese, and rice. Simmer covered for 20 minutes. Add green pepper (and slice green olives) and cook covered for 10 minutes. Optional: Serve over rice and add freshly grated parmesan cheese! Makes 3 ½ qts.

Number Of Servings:
Number Of Servings:
Serves: 8 - 12
Personal Notes:
Personal Notes:
This recipe came from my mother, Karen Buza.
The original recipe has been changed over time and the optional ingredients have been added by me.

 

 

 

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