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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This soup is so easy... but so good. A friend gave it to me years ago so I could use up the zucchini in the garden. It freezes well too for those cold winter nights..but makes a great light summer meal.Garnish with sour cream and or parmesan cheese ( I prefer the sour cream). Ingredients:
8 zucchini, cut up |
1 chopped onion |
3 slices uncooked bacon, cut up |
2 (14 ounce) cans chicken broth |
2 teaspoons seasoning salt |
pepper |
Directions:
1. Put all ingredients in pot, cook on medium low heat until tender ( approximately 35-45 minutes).
2. Let cool slightly.
3. Blend soup mixture in blender.
4. Reheat.
5. Serve with dab of sour cream/ parmesan cheese or both on top.
6. One word of caution, do not fill the blender too full with hot soup, the lid will explode from heat expansion., I know I learned this the hard way.
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