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Zucchini Soup

1 lb. Italian sausage (sweet or hot), casings removed
2 c. celery, sliced 1/2 inch pieces (on an angle)
2 lbs. zucchini, sliced in 1/2-inch pieces
1 c. chopped onions
2 (28 oz.) cans tomatoes
2 tsp. salt
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers, cut into 1/2-inch pieces

Brown sausage in a large Dutch oven. Drain off excess fat. Add celery and cook for 10 minutes, stirring occasionally. Add all remaining ingredients except green pepper. Simmer covered for 20 minutes. Add green pepper and cook covered for 10 minutes. Makes 3 1/2 quarts. Serve with grated Parmesan cheese.

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