Zucchini Soup III22 Reviews
“This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen.” - by Irene Yousey
Original recipe yields 16 servings
- In a large pot over medium high heat, saute the sausage for about 8 minutes, or until browned. Drain excess fat. Add the celery and continue to cook for about 10 minutes, stirring occasionally.
- Add the zucchini, onions, tomatoes, oregano, Italian-style seasoning, sugar, and the garlic powder. Reduce heat to medium low. Cover and simmer for 30 minutes.
- Remove cover and add the bell peppers. Continue to simmer for about 10 minutes. Serve and enjoy.
Amount Per Serving (16 total)
- 158 cal
- 10.6 g
- 11.2 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I ha..." See mored to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes."
"This is one of our favorite soup recipes. In the summer, I freeze it to use in winter. Everyone loves it, even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe, ..." See morea one gallon can of diced tomatoes equals 8 16 oz. cans, which drastically reduces the cost and prep."
Zucchini Soup II
Creamy Zucchini Soup
Just swipe to see more like this.