Zucchini Soup - cooking recipe

Ingredients

1 lb. bulk Italian sausage
2 c. diagonally sliced celery
2 lb. zucchini, cut into 1/2-inch chunks
1 c. chopped onion
2 (28 oz.) cans tomatoes, undrained
1 tsp. Italian seasoning
1 tsp. salt
1 tsp. sugar
1 tsp. dried whole oregano
1/2 tsp. garlic powder
2 green peppers, cut into 1/2-inch pieces

Preparation

Brown sausage in a large Dutch oven, stirring to crumble; drain off pan drippings.
Add celery, cook 10 minutes, stirring occasionally.
Add next 8 ingredients; simmer 20 minutes.
Add green pepper, cover and cook 10 minutes.
Makes about 16 cups.