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Zucchini Soup I (M, TNT)
Source: Micky Lake
Serves: 16 (4 liters)

1 lb. sausage meat
2 tsp. salt
2 cups celery, cut in 1/2" pieces
2 tsp. Italian seasoning
1 cup onion, chopped
1 tsp. oregano
2 green peppers
1 tsp. sugar
2 lb. zucchini, grated (6 small)
1/2 tsp. basil (dried)
2 28-oz. cans tomatoes
1/4 tsp. granulated garlic

Brown the sausage meat, and then drain off the fat.

Add the celery and cook for 10 minutes, and then add the remaining ingredients, EXCEPT the green pepper. Cover and simmer for 20 minutes.

Add the green pepper, and simmer for 10 more minutes.

Serve with Italian bread. Freezes well.

Poster's Notes:
Variation: Cook celery and onion in oil. Add 2 grated carrots.

Posted by Eleanor Jourard

Nutritional Info Per Serving: N/A