1 pound bulk Italian sausage
2 cups slice celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes , undrained
1-1/2 cups chopped green peppers
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
In a large saucepan , cook the sausage over medium heat until no longer pink . Using a slotted spoon , remove to paper towel to drain , reserving 1 tablespoon of dripping . Saute celery and onion in drippings for 5 minutes . Add sausage and remaining ingredients ; bring to a boil . Reduce heat ; cover and simmer for 20 to 30 minutes or until vegetables are tender .
Packed with sausage and vegetables , this soup is not only nutritious , it's also a great way to use up your garden bounty .
