ITALIAN ZUCCHINI SOUP

Italian Zucchini Soup image

A great hearty vegetable soup from my mom's kitchen with some spice added in. Great for making ahead and freezing for the upcoming winter months. Can be stored in smaller portions and frozen.

Provided by Jennifer Adams

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 9

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Ingredients

8 cups sliced zucchini
8 cups chopped tomatoes
2 cups chopped green bell pepper
2 cups chopped celery
2 cups chopped onion
1 (10.75 ounce) can condensed tomato soup (such as Campbell's®)
5 tablespoons white sugar
4 teaspoons salt
1 teaspoon black pepper

Steps:

Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 24.2 g, Fat 1 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 1136.9 mg, Sugar 16.2 g