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Recipes: Slow Cooker Zucchini Soup

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Spring is about two-thirds over – the perfect time to put the finishing touches on one’s garden. One of the all-purpose vegetables you might want to consider planting is zucchini.

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While not often considered as a premiere food source of antioxidants, zucchini can provide you with unique amounts of antioxidant nutrients, including the carotenoids lutein and zeaxanthin. Zucchini contains very little overall fat (only ½ gram per cup), the fat it contains (mostly stored in its edible seeds) is unique in composition and includes omega-3s, monounsaturates and medium chain fats.

Zucchini is also an excellent source of copper and manganese. Additionally, it is a very good source of vitamin C, magnesium, dietary fiber, phosphorus, potassium, folate, vitamin B6, and vitamin K, vitamin B1, zinc, omega-3 fatty acids, niacin, vitamin B2, pantothenic acid, calcium, iron, choline, and protein.

Think of all the health benefits your family will be receiving when you serve them a hearty bowl of this slow cooker zucchini soup.


  • 1 ½ pounds sweet Italian sausage
  • 2 pounds ½ - inch pieces celery
  • 2 pounds zucchini, cut into ½ - inch slices
  • 2 (28 ounce) cans diced tomatoes
  • 2 green bell peppers, cut into ½ - inch slices
  • 1 cup chopped onion
  • 2 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ¼ teaspoon garlic powder
  • 6 tablespoons grated Parmesan cheese, or to taste


  1. Heat a large skillet over medium-high heat.
  2. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
  4. Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
  5. Cook on Low for 4 to 6 hours.
  6. Garnish each serving with 1 tablespoon Parmesan cheese.

Serves 6


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