1 lb. Polish or Italian sausage
2 (1 lb.) cans tomatoes
4 cloves garlic, minced
8 c. beef broth (about 5 cans)
8 c. zucchini
2 green peppers, diced
Parmesan cheese
Water
3 tbsp. oil
3 c. chopped onions
2 c. chopped celery
1 tbsp. oregano
1 tsp. each basil and salt (salt may be omitted)
1/4 tsp. pepper

Remove sausage casings and slice sausage. Saute onion in oil in large kettle until limp. Add sausage and cook for about 5 minutes, stirring constantly. Add celery and garlic and cook 3 minutes more. Add tomatoes, broth, zucchini, seasonings, and green pepper. Cover and simmer about 10 minutes more, or until zucchini is tender. Garnish with Parmesan cheese. Add water to dilute, according to taste.

This recipe may be conveniently reduced in amount, or the excess can be frozen and used later in the winter when zucchini is not available.