Tomato Zucchini Soup

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  • 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


  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).
Tomato Zucchini Soup
2 votes, 4.00 avg. rating (76% score)

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