Zucchini Soup

• 3 slices lean bacon, cut into small pieces
• 1 medium onion, chopped
• 1 clove minced garlic
• 8 medium zucchini, cut into 1/2-inch slices (8 c.)
• 1 (10 1/2 oz.) can beef consomme
• 2 1/2 c. water
• 1 tsp. salt
• 4 Tbsp. fresh parsley
• 1 tsp. dried basil leaves (can use fresh)
• 1/8 tsp. pepper
• freshly grated Parmesan cheese
• bacon bits for garnish (if desired)
• 3 Tbsp. butter or margarine, divided
• 1 lb. ground beef
• 1/2 lb. chorizo or kielbasa sausage, sliced
• 1 c. diced carrots
• 1 c. chopped onions
• 3 minced garlic cloves
• 2 (13 3/4 oz. or 14 1/2 oz. each) cans beef broth
• 1 (16 oz.) can whole tomatoes, coarsely chopped (undrained)
• 3 c. water
• 2 (16 oz. each) cans golden hominy or whole kernel corn, drained
• 1/3 c. chopped fresh coriander (cilantro) or 1/4 c. chopped parsley and 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 2 jalapeno peppers or green chilies, seeded and chopped

1. In heavy skillet, melt 1 tablespoon butter or margarine.
2. Add ground beef and cook, stirring to break into small pieces.
3. Drain well and set aside.

lean bacon, onion, garlic, zucchini, beef consomme, water, salt, fresh parsley, basil, pepper, parmesan cheese, bacon bits, butter, ground beef, chorizo, carrots, onions, garlic, beef broth, tomatoes, water, golden hominy, fresh coriander, ground cumin, salt, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660694 (may not work)