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Zucchini Soup

1 lb. Italian sweet or hot sausage
2 c. celery in 1/2" slices
2 lb. zucchini, sliced in 1/2" slices
1 c. chopped onion
2 (8 oz.) cans tomatoes
2 tsp. salt
1 tsp. Italian seasoning
1 tsp. oregano
1 tsp. sugar
1/2 tsp. basil
1/4 tsp. garlic powder
2 green peppers, cut in 1/2" pieces


Brown sausage in a large Dutch oven. Drain off excess fat. Add celery and cook for 10 minutes, stirring often. Add all ingredients except green peppers. Simmer covered for 20 minutes. Add green peppers and cook covered 10 minutes. Yield: 3 1/2 quarts. *Serve with garlic buttered italian bread and grated Parmesan cheese.


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