The Times - Serving Waitsburg, Dayton and the Touchet Valley

I ran this recipe in 2017, but Julie B asked me for it again. A while ago, I accidently deleted my recipe file, then deleted my recycle bin file. I was able to find it in our Dropbox application, so score one for technology!

I was going to make it for dinner, but we had to use up some chicken so I will make it later. Like most, we have an abundance of tomatoes to use plus a large gifted zucchini. Julie said the soup is very tasty and freezes well.

We are on the downside of light dinners but not quite ready for heavy winter dinners. This soup is just right, as the evenings are getting cool.

I prefer fresh bread, toasted, with soups like this.

INGREDIENTS:

1 ½ pounds sweet Italian sausage

2 c. ½ inch pieces of celery

2 pounds of zucchini, cut into ½ inch slices

2 ea, 28 oz cans diced tomatoes

2 green bell peppers, cut into ½ slices

1 chopped onion

2 tsp salt

1 tsp white sugar

1 tsp dried oregano

1 tsp Italian seasoning

1 tsp dried basil

¼ tsp garlic powder

6 Tbsp grated Parmesan cheese

DIRECTIONS:

Heat in a large skillet over medium heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5-7 minutes, drain and discard grease. Mix celery into cooked sausage, cook and stir until celery is softened, about 10 minutes.

Combine sausage mixture, and rest of ingredients, except cheese. (The recipe lists all of them, but I shortened it). Cook on low for four to six hours. Garnish each serving with 1 Tbsp Parmesan Cheese.

MY NOTES:

Like most soups, one can add or subtract according to taste. I would take out the bell pepper, add fresh tomatoes, and cube, not slice the zucchini. I will probably add the grated Parmesan cheese that comes in the jar, to the soup, and grate some fresh Parmesan cheese for the top.

Let me know how you tweaked it.

ENJOY🍜