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.
- Ready In:
- 30mins
- Serves:
- Units:
2
People talking
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!
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@CARML mama
Contributor
@CARML mama
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: