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Italian Zucchini Soup

1 lb Bulk Italian sausage
1 c Chopped onion
2 c Chopped celery
1 md Green pepper, chopped
3 tb Sugar
2 ts Salt
1/2 ts Dried basil
1/2 ts Dried oregano
1/2 ts Pepper
1 qt Canned tomatoes, cut up
4 c Diced zucchini
Grated Parmesan cheese, optional

In a Dutch oven, brown sausage with onion. Drain excess fat. Add the next 8 ingredients. Cover and simmer for 1 hour. Stir in zucchini and simmer for 10 minutes. Sprinkle with Parmesan cheese, if desired.

Note: This recipe freezes well.

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