Spicy Zucchini Soup/chili

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 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

Recipe

• 1 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.
• 2 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!).
• 3 reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.
• 4 serve with crusty bread or noodles and enjoy!