Summer Harvest Zucchini Bacon Soup

From PAWS Cookbook. If you have lots of zucchini, this one is for you. Makes a gallon of very healthy, tasty soup.

• Ready In: 35 mins
• Yields: 4 quarts

Ingredients

• 5  lbs zucchini
• 1⁄2 lb bacon, cut into small pieces
• 2  large onions
• 2  celery ribs
• 18  ounces  beef stock
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In at least a 6 quart pot, fry bacon pieces halfway done and drain fat.
2. Cut vegetables into chunks and add to the bacon with the seasonings.
3. Add the beef stock and cook until vegetables are tender.
4. Cool.
5. Either put into blender, a bit at a time to purée, or better, use an immersion blender to liquidize the preparation.
6. Taste and add salt or pepper if necessary.
7. This will make about a gallon of soup.
8. If you have some leftover ham, you can add it after blending.