Summer Harvest Zucchini Bacon Soup

1. 1

   In at least a 6 quart pot, fry bacon pieces halfway done and drain fat.

2. 2

   Cut vegetables into chunks and add to the bacon with the seasonings.

3. 3

   Add the beef stock and cook until vegetables are tender.

4. 4

   Cool.

5. 5

   Either put into blender, a bit at a time to puree, or better, use an immersion blender to liquidize the preparation.

6. 6

   Taste and add salt or pepper if necessary.

7. 7

   This will make about a gallon of soup.

8. 8

   If you have some leftover ham, you can add it after blending.

* Per serving · 4 servings · Values may vary.

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