1 pound bulk Italian sausage
2 cups sliced celery
1 cup chopped onion
6 cups chopped zucchini
1 can (28 ounces) diced tomatoes, undrained
1-1/2 cups chopped green pepper
1-1/2 teaspoons Italian seasoning
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
2 cans of beef or chicken broth, optional
In a large saucepan, cook the sausage until no longer pink. Remove with a slotted spoon to paper towel to drain, reserving 1 tablespoon of drippings. Saute celery and onion in drippings for 5 minutes.
Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the vegetables are tender. Makes 6 servings.