Cook sausage in a small amount of water in an iron skillet until all water is gone. Continue cooking until sausage is done. Slice into bite sized pieces. Remove from skillet and set aside. Saute sliced zucchini in sausage grease but not until done, set aside for further cooking – don't overcook. To a large stock pot add celery, peppers, onions, and garlic and saute in 2-4 tbsps of oil. After sauteing add zucchini, sausage, tomatoes and water then cook 20-30 minutes. Season with salt, pepper, basil, parsley, and dry onion soup.