Spicy Zucchini Soup/Chili
A zippy twist on a basic zucchini soup recipe. Easy to make in a crock pot or stovetop and delicious taste! Adjust the amount of jalapeno you add to your desired heat, we like it nice and spicy.
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INGREDIENTS
Nutrition- 1lb ground Italian sausage
- 2
- 32ounces canned diced tomatoes
- 2tablespoons tomato paste
- 3cups water
- 3teaspoons beef bouillon (can substitute 3 cups beef broth in place of water and boullion)
- 2
- 1
- 1
- 1(4 ounce) can chopped jalapenos
- 2teaspoons italian seasoning
- 1teaspoon oregano
- 1teaspoon basil
- 1⁄2teaspoon salt
- 1⁄4teaspoon pepper
- 1⁄4teaspoon garlic powder
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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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