Recipe by Irene Yousey
"This is a soup with a zip to it. Zucchini are plentiful and this is a good way to use them. Tastes so good in colder weather. This soup may be frozen."
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4 (14.5 ounce) cans
green bell pepper, chopped
I gave this 4 stars because I did make changes, but it is a great starting point. I quadrupled the recipe in order to can it (I was able to can 14 quarts, plus served dinner to my family of 8). I had to add chicken broth to make it a "soup". I added about 3.5 quarts of chicken broth for the quantity I made. I then found the juice to be too runny, and there were still tons of veggies. I took about 3 blender fulls and pureed it, then put them back into the soup. This gave it a great balance of soup and veggies. I also added a good amount of garlic simply because we like it. I plan to use this recipe a lot this summer to help preserve the abundance of zucchini from our garden. For those interested in canning it, I pressure canned it at 11 lbs pressure for 90 minutes.
I did not like this soup at all. It was way too tomatoey for me. I will not be making this again.
This is one of our favorite soup recipes. In the summer, I freeze it to use in winter. Everyone loves it, even the kids. I use hot Italian sausage and dice the zucchini. If you double the recipe, a one gallon can of diced tomatoes equals 8 16 oz. cans, which drastically reduces the cost and prep.
I thought this was a pretty good recipe.
I sliced the zucchini a little too thick, so if I make it again, I'll make thinner slices. It was nice to have sausage in this soup, and this whole recipe lasted me for 4 days.
This was great soup! My boyfriend even raved about it for a week and is begging me to make it again. I did make some changes, I used diced tomatoes instead of stewed, I omitted the celery and I had to add a can of beef broth and some vegetable broth to make it more soup like. I also made this in my slow cooker (low for 8 hours)then topped with shredded mozzarella and served with rolls and salad. Yum!
Mmmmmm...This is so good. I halved everything in the recipe except the spices. I also didn't have celery, so in its place, just used a bit of celery salt and added more zucchini. The only liquid is in the stewed tomatos, so I found I had to add water or else I'd be left with not much 'soup' just veggies. Way good though. I will surely make again!
Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!!
Ohhh this was WONDERFUL! My only changes were to add a little salt and then we added mozzarella to our bowls of soup. Divine! I would highly recommend using diced tomatoes instead of stewed sliced tomatoes. I didn't find any "stewed diced" so I bought the sliced and they were really big chunks. I spent about 5 minutes cutting up the slices with a pair of kitchen scissors. :-)
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Soup III
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 96
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