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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Using small zucchini and yellow squash really makes this soup. No peeling or seeding is needed. You can subtitute any veggies you like, but you must have the zuchini and squash to make broth, leave out the meat if you like. Tastes better the next day. Ingredients:
2 cups of chopped zucchini |
2 cups of chopped yellow squash |
1 lb ground beef |
1 lb italian sausage |
1 small whole onion, chopped |
4 stalks celery, chopped |
1 whole green pepper, chopped |
1 (8 ounce) package sliced mushrooms |
2 (16 ounce) cans diced tomatoes with juice |
3 garlic cloves, crushed |
1/4 cup sugar |
1/2 teaspoon oregano |
1 teaspoon italian seasoning |
1 whole bay leaf |
Directions:
1. Brown beef and sausage and drain well-add veggies, tomatoes, spices and meat to a slow cooker or stock pot-simmer until veggies are tender- serve with sharp cheddar cheese chunks and toasted garlic bread.
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