Mimi's Zucchini Soup

This is my grandmother's soup recipe, she makes it every year when her garden is in its full glory.

• 1 lb Italian sausage, ground beef, or ground pork
• 2 small onions
• 2-3 cloves garlic
• 2 lbs tomatoes, diced
• 2 c shredded zucchini or other summer squash
• 4 peppers, diced
• 1/2 lb green beans, trimmed and chopped
• Salt and pepper to taste

Brown the sausage with the onions and garlic in a large pot, then add remaining ingredients. Cook for 4-5 minutes, and then add 3 cups of water (or broth, if desired). Cover and cook on medium heat for 45-60 minutes, or until everything is cooked through. If you want a smoother soup, blend some or all of it in a blender.

One-Skillet Chicken and Veggie Saute

• 1/2 lb chicken breasts, chopped into one-inch chunks
• 4 T butter or oil of your choice, divided
• 2 medium summer squash, thinly sliced
• 3 cloves garlic, minced
• 1 medium onion, diced
• 3 sweet peppers, sliced
• 1 bunch basil, minced
• Salt and pepper to taste

Heat 2 T butter in a large, deep skillet over medium-high heat, add chicken and let it sear (4-5 minutes). Flip it over, and brown on second side until fully cooked (another 3-4 minutes). Transfer chicken to a bowl and set aside. Add remaining 2 T butter to skillet and add squash, peppers, onion, and 1/4 t each salt and pepper. Cook, stirring occasionally, until veggies are tender and just starting to brown in spots, about 6-8 minutes. Add garlic and basil and cook one more minute, stirring constantly. Add the chicken back in and cook one more minute, until it is re-warmed. Enjoy!