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Zucchini Soup

1 lb. sausage
2 c. chopped celery
1 c. chopped onion
1 lb. zucchini, cut in 1/2 inch pieces
1 (28 oz.) can tomatoes, chopped
2 c. chopped green pepper
1 tsp. salt
2 tsp. sugar
1 tsp. Italian seasoning
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
Grated Parmesan cheese


Cook sausage in large Dutch oven. Break up with fork until brown; drain fat. Add celery and onion; cook for 10 minutes. Stir in remaining ingredients except green pepper and cheese. Simmer covered for 20 minutes. Stir in green pepper. Cover and cook for 10 minutes. Garnish with Parmesan cheese. Serve with French bread.


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