Recipe: Zucchini Bacon Bean Soup

100_2643We tried this recipe last night for the first time, and it went over fairly well with the family. All measurements are approximate, according to taste.

  • 1 c. Macaroni
  • 2-3 T. oil
  • 1 T. minced Garlic (from a jar; use less if you are using real garlic)
  • 2 Zucchinis, sliced
  • 4 small (or 2 large) carrots, sliced
  • 1 can of beans, rinsed (I used kidney beans but I’ll bet black beans would be good too)
  • 5-6 slices of bacon, diced or cut in pieces
  • 1 can beef broth
  • 1-2 c. water
  • 1 tsp. basil
  • salt and pepper
  • cornstarch (1 tsp.-1 T.?)

To prepare:

  1. Cook the macaroni and drain.
  2. Fry the garlic, zucchinis, carrots, beans and bacon in oil. The carrots should go in first since they will nedd to cook longer to soften them
  3. Put the beef broth, water, and the fried veggie mix in a large soup pot on medium heat.
  4. Add the basil, salt and pepper.
  5. Sprinkle and stir in some cornstarch to thicken. Simmer on low for 1/2 hour.
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