posted by Pat T 10-07-98 6:31 AM
Spicy Zucchini Soup
1 lb. bulk Italian sausage
3 cans (28 oz. each) diced tomatoes, undrained
3 cans (14.5 oz. each) beef broth
2 lbs. zucchini, diced
2 medium 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.
Yield: 14-16 servings (4 quarts).