The free zucchini just keeps coming. Bring it on!, I say. In 2004 my sister took on the large project of collecting recipes from family members far and wide and put them in a cookbook called Family Favorites. This Zucchini Soup is my Aunt Bonnie's recipe. Aunt Bonnie grew up in a large Polish farming family around Copenhagen in upstate New York. Mrs. Halko, was petite but quite a force I understand. Besides feeding her large family she also fed the workers on the farm as well. Large hearty meals, using what they grew, were her speciality. When I read the recipe I wonder if it originally was made with Polish sausage. Hmmmm....... I think I owe Aunt Bonnie a phone call. ;)
Zucchini Soup
1 lb. Sweet or hot Italian sausage, casings removed
2 cups celery, chopped into 1" pieces
2 lb. zucchini, sliced in 1/2" pieces
1 cup chopped onion
2 cans tomatoes (28 oz.) I used diced
2 tsp salt , I omitted
1 tsp. Italian seasoning, I omitted
1 tsp. oregano, I used fresh from the garden
1/2 tsp. basil, I used a bit more - fresh from the garden
1 tsp. sugar
1/4 tsp. garlic powder, I used 1 tsp. minced in jar
2 green peppers, chopped in 1/2" pieces
Brown sausage in 4 quart kettle & drain fat. Add celery and cook 10 minutes, stirring occasionally. Add all remaining ingredients except green pepper. Simmer covered for 20 minutes. Add green pepper and cook another 10 minutes. May freeze or can.
When you begin simmering the soup it will look like there's not enough liquids. Resist the urge to add liquids to this recipe. The juices from the veggies 'sweat' and you will have plenty of broth in the end.
This soup was sooooo goood! David calls it 'A Keeper' and I quite agree.
How have you been using up your plethora of zucchini this summer?
