Forest Hills Zucchini Soup

This recipe is from one of my favorite cookbooks, “Applehood and Motherpie” by The Rochester Junior League.
While it’s perfect in the summer when zucchini is at its peak, it is do-able all year long.  And before we even THOUGHT of the Inn, I would cook this at home and it’s one of those fragrant recipes that we knew was cooking even from outside!  That’s just how good it smells!
This blog has also taught me that I rarely follow a recipe.  For many years, I would cook for two and would tweak to accommodate smaller portions.   And with this recipe, I would add fresh tortellini and mozzarella to make the equivalent of a hearty main dish.  
Enjoy!

INGREDIENTS
1 pound Italian sausage (can use turkey sausage; links or loose; mild or hot….your choice)  If you use links, cut them into one inch chunks
1/2 pound ground beef
2 cups celery, sliced about 1/2 inch thick
2 pounds zucchini, sliced 1/2 inch thick
1 1/2 cups coarsely chopped onion
2 28-ounce cans tomatoes in sauce
2 teaspoons salt
1 teaspoon Italian seasoning
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon garlic powder
2 green peppers, cut in 1/2 pieces
Shredded Mozzarella
Fresh pasta
Grated Parmesan

DIRECTIONS
Brown sausage and ground beef in a large Dutch oven.   Drain off fat.
Add celery.  Cook ten minutes, stirring often.
Add remaining ingredients (except green pepper and cheeses).  Simmer, covered for twenty minutes
Add green pepper.  Cover and cook for ten minutes.  (Note:  I would often let simmer for an hour or so just because it smells so darn good!)
Ladle into soup bowls and top with cheeses and pasta, if desired.

The William Henry Miller Inn
http://www.millerinn.com/
Lynnette Scofield
Bed and Breakfast Foodie