Zucchini Soup

Got too much zucchini yet?  I love this recipe for using up excess zukes.

Zucchini Soup

4-6 slices bacon, sliced

1 medium onion, diced

1 clove garlic, chopped

2 1/4 lb zucchini, sliced

2 cups beef broth (or consume, or turkey broth, or chicken broth)

2 1/2 cups water

1 tsp salt

1/4 cup chopped parsley

1 tsp dried basil (I left this out because I didn't have any, and can't tell the difference)

1/8 tsp black pepper

In frying pan cook bacon.  Remove bacon, leaving grease.  Sauté the onion and garlic in the grease.  Remove with a slotted spoon, and put all remaining ingredients (except bacon) into a large soup pot.  Bring to a boil, then simmer uncovered until zucchini is cooked, about 15 minutes.  I add the bacon toward the end so it doesn't get too soft.  Let cool slightly, then immersion blend.  Serve hot with grated parmesan.

I'll be the first to admit it's not the most beautiful soup, but it is delicious!

Last night this gorgeous BRIGHT neon yellow spider caught my eye.  I'm glad I saw it before the chickens, and moved it to safety.