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Zucchini Soup

1 lb. bulk Italian sausage
2 c. diagonally sliced celery
2 lb. zucchini, cut into 1/2" slices
1 c. chopped onions
2 (28 oz.) cans tomatoes, undrained
1 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1 tsp. dried whole oregano
1/2 tsp. garlic powder
2 green peppers, cut into 1/2" pieces

Brown sausage in a large Dutch oven, stirring to crumble; drain off pan drippings. Add celery; cook 10 minutes, stirring occasionally. Add next 8 ingredients; simmer 20 minutes. Add green pepper. Cover and cook 10 minutes. Yield: About 16 cups.

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