Spicy Zucchini Soup Recipe

Bobbie Wolfer

Spicy Zucchini Soup Recipe

Prep: 20 min. Cook: 1-1/2 hours
Yield: 16 Servings

                                                

Ingredients

1 pound bulk Italian sausage
3 cans (28 ounces each) Hunt's® Diced Tomatoes, undrained
3 cans (14-1/2 ounces each) low sodium beef broth or use 6 bouillon cubes with 6 cups water
2 pounds zucchini, diced
2 medium green peppers, diced
2 cups thinly sliced celery
1 cup chopped onion
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked macaroni

Directions

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

Nutritional Facts:

1 serving (1 cup) equals 147 calories, 

5 g fat (1.7 g saturated fat), 

15 mg cholesterol, 

475 mg sodium, 

17.5 g carbohydrate, 

3.6 g fiber, 

7.7 g protein.

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