TEENY MCMUNN: MY RECIPE BOX

I saw this recipe and the following caption, "This is great as thick soup served with French bread or served over rice or noodles. Better the next day!"

And it had four stars so I figured it would be a good one to try. Besides, it's a good way to use up some more zucchini and lots of other fresh vegetables. I was going to put in an Amish White Bread recipe but it will have to wait.

I thought this would be a winner because it could cook all day and if you picked up a fresh loaf of bread from one of our many bakeries, you'd have a healthy, filling dinner.

INGREDIENTS:

1 ½ pounds sweet Italian sausage 1 tsp white sugar

2 c. ½ inch pieces of celery 1 tsp dried oregano

2 pounds of zucchini, cut into ½" slices 1 tsp Italian seasoning

2 ea 28 oz cans diced tomatoes 1 tsp dried basil

2 green bell peppers, cut into ½ "slices ¼ tsp garlic powder

1 c. chopped onion 6 Tbsp grated Parmesan

2 tsp salt cheese

DIRECTIONS:

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5-7 minutes, drain and discard grease. Mix celery into cooked sausage, cook and stir until celery is softened, about 10 minutes more.

Combine sausage mixture, and rest of ingredients, except cheese... (The recipe lists all of them, but I shortened it). Cook on low for four to six hours. Garnish each serving with 1 Tbsp. Parmesan cheese.

MY NOTES: Like most soups, one can add or subtract according to taste. I would take out the bell peppers and add fresh tomatoes and carrots. I might add the grated Parmesan cheese that comes in a jar to the soup, but use fresh grated Parmesan cheese when served.

ENJOY!