1poundhot Pork sausagecan use chicken or turkey,chop links into 1 inch pieces
1medium sweet oniondiced
3large cloves garlicminced
1jalapenominced
3cupszucchinisliced in half moon shapes
2stalks celerydiced
3cans14.5 oz cans of stewed or fire roasted tomatoes
1teaspoonfreshly ground cumin seedsoptional
1teaspoon.Mexican oreganocrushed
5tsps.Knorr tomato/chicken bouillon
1tsp.crushed red pepper
Salt and fresh cracked pepper
5cupswater or low sodium chicken broth
Garnish
1cupMonterey Jack cheeseshredded
Green onionthinly sliced
Your favorite crusty bread
Instructions
Heat 2 tablespoons of olive oil to medium/high heat. Add the sausage and cook until browned on all sides. Add the onions, jalapeno and celery, along with a pinch of salt and pepper. Cook for 3-4 minutes. Add the garlic and cook for 1 more minute.
Add the stewed tomatoes, cumin, oregano, bouillon, crushed red pepper flakes, and water. Stir well to combine, when it comes to a boil, taste for salt, lower the heat, cover and cook for a good 45-50 minutes.
Whisk in the cornstarch slurry during the last 20 minutes of cooking. Also add the zucchini. Stir, coverand finish cooking .
Notes
Tips~ To make the soup thicker, during the last 20 minutes of cooking time, I prepared a cornstarch slurry. 2 tablespoons of cornstarch and 1/3 cup of water. Whisk until smooth.