When my garden is in full swing during the summer one of my favorite vegetables are the zucchini squash. They are so versatile and can be used in many different recipes. This zucchini and sausage recipe is one of my favorites.

This soup is great for lunch or dinner. It is packed with lots of chunky vegetables and italian sausage. When the entire family is coming over I make two pots of soup, one is made with the sweet mild italian sausage and the other I make with the hot italian sausage. My boys love the spicer version, it has a bit of a kick.

It is great served with crackers or a sandwich on the side or with some homemade corn bread or a loaf of your favorite hard crusted bread like a sour dough of baugette to soak up all the wonderful broth.

What you will need:

1 lb. hot or sweet (mild) Italian sausage, casings removed

2 medium onions, chopped

1 large green bell pepper, chopped

2 (14.5-oz) cans Italian-style diced tomatoes undrained

3 cups water

1 tbsp. cumin

4 medium potatoes, peeled and chopped

4 medium carrots, quartered lengthwise and sliced (half moon shaped)

5 celery stalks, sliced

1 medium sized zucchini, halved lengthwise and sliced

OPTIONAL - 1 tsp. cayenne pepper (only if preparing the spiced up version)

In an 8-quart Dutch oven, cook the sausage, onions and bell peppers over a medium-high heat for about 10 minutes or until the sausage is browned. Drain of any excess fat.

Next add the cans of tomatoes, water, potatoes, carrots and celery. Bring this to a boil; reduce the heat. Simmer covered for approximately 20 minutes or until the vegetables are just tender. Stir in the zucchini and simmer 5 to 10 minutes longer or until the zucchini is tender. Salt and pepper to taste. Serve hot.

The total preparation time for this soup is about 35 minutes and the total cooking time is approximately 40 minutes. This very quick and easy recipe is a crowd favorite, hope you enjoy it as much as we do!