Spicy Zucchini Soup - cooking recipe

Ingredients

1 lb. bulk Italian sausage
3 cans (28 oz. each) diced tomatoes, undrained
3 cans (14 1/2 oz. each) beef broth
2 lb. zucchini, diced
2 medium green peppers, sliced
2 c. thinly sliced celery
1 c. chopped onion
2 tsp. Italian seasoning
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1/4 tsp. garlic powder
3 c. cooked macaroni

Preparation

In a Dutch oven or soup kettle, brown and crumble sausage; drain.
Add tomatoes, broth, zucchini, green peppers, celery, onion and seasonings.
Bring to boil.
Reduce heat; cover and simmer for 1 1/4 to 1 1/2 hours or until vegetables are tender. Add macaroni; heat through.
Yields 14 to 16 servings, 4 quarts.