Tomato Zucchini Soup

Share Button

Ingredients

  • ½ lb. bacon, diced
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 onion, diced
  • 2 C celery, sliced
  • ½ lb. mushrooms, sliced
  • 1 qt. tomatoes, washed & cubed
  • 1 can (8 oz.) tomato sauce
  • 1 – 2 C water
  • ½ tsp. salt
  • ½ tsp. seasoned salt
  • 1 ½ tsp. fresh basil
  • 1 tsp. Pioneer® Sugar
  • ½ tsp. pepper
  • 5-6 small zucchini, sliced

Directions

  1. Fry bacon pieces until just crispy or to your liking; drain thoroughly.
  2. In a Dutch oven or soup pot, add green pepper, red pepper, onion, celery and mushrooms. Saute together briefly. Add cooked bacon pieces, tomatoes, tomato sauce, water, salt, seasoned salt, basil, Pioneer® Sugar and pepper; cook loosely covered for 2-3 hours on low heat. Add zucchini and cook, covered, until zucchini is tender (approximately 1 – 1 ½ hours).
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.