Spicy Zucchini Soup/Chili

• ground Italian sausage↗1 lb
• zucchini, diced2
• canned diced tomatoes32 ounces
• tomato paste↗2 tablespoons
• water↗3 cups
• beef bouillon↗3 teaspoons

  can substitute 3 cups beef broth in place of water and boullion

• celery, chopped↗2 stalks
• black beans↗1 ounce

  drained and rinsed

• medium onion, diced↗1
• chopped jalapenos1 ounce
• italian seasoning↗2 teaspoons
• oregano↗1 teaspoon
• basil↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• teaspoon garlic powder↗1⁄4

Step-by-step instructions

1. 1

   In a Dutch oven or soup kettle, cook and crumble sausage over medium heat until on longer pink; drain. Add onions and cook until soft.

2. 2

   Add rest of ingredients to kettle and bring to a boil. (If you are using a crock pot transfer meat and onion and add the rest of the ingredients to the crock pot. Let cook on low until vegetables are tender or approximately 1 to 1-1/2 hours Can leave it on all day if you need to, it just gets better with time!).

3. 3

   Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hrs or until vegetables are tender.

4. 4

   Serve with crusty bread or noodles and enjoy!