Monday, September 8, 2008

Zucchini Soup


I promise this will be the last zucchini posting of the year! This one is a family favorite and I've made it every year since my husband and I got married and my mother-in-law gave me the recipe (thank you!). There's something to be said about a recipe that you never get tired of. I can't tell you how many recipes I've tried and, while it's wonderful the first time, the second and third tries just don't live up to the first. This one is different. It's good year after year and holds up well in the freezer so I know I'll have a quick meal to turn to when kid activities are many and time is short. I used peeled and pureed tomatoes right from the garden but canned ones are just as good. You could easily vary this recipe and add chopped carrots or white beans. To decrease the acidity of the tomatoes, I added a tablespoon of sugar and a pinch of baking soda to the original recipe. Add water or chicken stock to thin the soup to the desired consistency. Mmmmm!

Zucchini Soup
Serves 10

2 pounds hot or sweet italian sausage (I used sweet)
1 medium onion, chopped
4 cloves garlic, minced
3-4 red and/or green sweet bell peppers
1-2 hot peppers, chopped, optional
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 quart homemade chicken broth
2 quarts canned tomatoes
2 good-sized zucchini, cubed
3 or 4 fresh basil leaves
2 Tbsp fresh parley
salt to taste
Slices of provolone cheese for serving, optional

In a skillet, brown and drain the sausage and set aside. In a large stockpot, saute the onion for 3 minutes. Add garlic and cook another minute or two. Add peppers and continue to cook until the peppers begin to soften. Add cumin, pepper and oregano and cook 30 seconds or so. Add chicken broth, tomatoes, zucchini, sausage, basil, parsley and salt to taste. Simmer 2-3 hours. Add water or chicken stock if the soup is too thick. To serve, ladle into a bowl and place a slice of provolone on top if desired.

4 comments:

  1. Yum zucchini! Especially the cake, thanks for sharing!

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  2. Whhhhhhhhhoooaa!!...I've GOT to try this one!!!!!!!!! ...thanks so much for sharing!!....I may throw a handful or two of fresh Deeners corn as well!! :)

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  3. My family thinks we should call this Pizza Soup. Absolutely what we were craving tonight - I think it will become a summer standard. Thank you!

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  4. My family LOVES this recipe. It has become a staple for us, and it freezes well, too, so it's a good way to enjoy late summer bounty through the winter.

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