Italian Zucchini Soup - Chrissy Hall

Ingredients:
1/2 lb mild sausage
1/2 lb hot sausage (or use mild and add red pepper flakes)
1/2 lb ground beef
2 c celery, sliced diagonally
1 1/2 c yellow onion, chopped
2 lbs zucchini, cut into chunks
1 (28 oz) can tomatoes, crushed
1 can tomatoes, crushed (the small can)
1 can tomatoes, diced (the small can)
2 tsp salt
1 tsp oregano
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp basil
2 green peppers, julienne

In a large Dutch oven or pot, brown the sausage and ground beef.
Drain fat.
Add celery and onions to the meat mixture and cook for 10 minutes.  For faster cooking, cover with lid, stir occasionally so mixture doesn't stick to the bottom.
Add remaining ingredients except for green peppers.
Simmer for 45 minutes.
Add green peppers.
Simmer for 15 minutes.

Enjoy!

Note: If you want this to be more soupy, add water.  It actually comes out really nice and thick and can be used as a sauce for a spaghetti squash!