Zucchini Soup (from Angie Calguire)

Ingredients

4 Ibs. Zucchini sliced in ¼" rounds

4-5 strips of bacon (chopped)

1 onion chopped

2 cans of chicken broth

1 can of water (approx., don't quite cover zuc)

1tsp of dry basil (or to taste)

salt (I use at least 2 tsp.)

Pepper to taste

Directions

In large pot, cook chopped bacon until almost crisp. Remove grease. Add onion and cook together for a minute or two. Add zucchini, broth, water, basil and salt and pepper. Cover and bring to a boil. Reduce heat (med.) and let soup cook (covered) for 30 minutes. After cooking for 30 minutes, add to blender (a little at a time). I blend a little and then pour into a container and then add more to blender and repeat until whole batch blended.