Spicy Zucchini Soup/Chili
photo by CARML mama
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1 lb ground Italian sausage
- 2 zucchini, diced
- 32 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups water
- 3 teaspoons beef bouillon (can substitute 3 cups beef broth in place of water and boullion)
- 2 stalks celery, chopped
- 1 (14 1/2 ounce) can black beans, drained and rinsed
- 1 medium onion, diced
- 1 (4 ounce) can chopped jalapenos
- 2 teaspoons italian seasoning
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon garlic powder
directions
- In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.
- Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).
- Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
- Serve with crusty bread or noodles and enjoy!
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