Spicy Zucchini Soup

Spicy Zucchini Soup









1 lb. bulk Italian sausage

3 cans (1-3/4 lb. each) diced tomatoes, undrained

3 cans beef broth

2 lb. zucchini, diced

2 md. green peppers, diced

2 cups thinly sliced celery

1 cup chopped onion

2 tsp. dried Italian seasoning

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. sugar

1/4 tsp. pepper

1/4 tsp. garlic powder

3 cups cooked macaroni













In a Dutch oven or soup kettle, brown and crumble sausage; drain. Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until vegetables are tender. Add macaroni; heat through.









jackie austin