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!
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. :-)
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!!
* 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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