1 ½ lbs sausage
¼ cup olive oil
3 onions, chopped
3 peppers, chopped
24 cups cubed zucchini, do not peel
3 cans (14oz) diced tomatoes
3 cups sliced carrots
12 cups chicken stock
6 cups water
1T salt
1T seasoning salt
1T. pepper
1T Italian seasonings
In a large stockpot, heat up olive oil and add sausage, onions and peppers. Cook until the sausage is no longer pink and the veggies are soft. Add remaining ingredients. Bring to a boil and let simmer a few minutes.
Fill the first 7 hot quart jars with the hot soup. Process in a pressure canner at 10lbs of pressure for 90 minutes. Repeat for the next batch.
source: http://feedingthecrew.blogspot.com/2012/06/sausage-zucchini-soup.html
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