| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Meats, Rice, Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Bacon, dice |
| 1 | Yellow onion, dice | |
| 1 | c | Tomatoes, seed dice |
| 1 | t | Fresh thyme |
| 1 | lb | Zucchini, 1/2" cubes |
| 2 | c | Corn kernels |
| 1/2 | c | Rice |
| 6 | c | Vegetable stock |
| 1 | c | Milk |
| Salt and pepper |
INSTRUCTIONS
In a large stock pot, cook the bacon until crisp. Remove the bacon and drain on paper towels. In the same pot, add the onion and saute until soft. Stir in the tomatoes, thyme, zucchini, and corn kernels. Cook 2 minutes and then add the rice. Stir to combine. Pour in the vegetable stock and bring the soup to a boil. Simmer for 10 minutes to blend flavors. Remove 1 cup of the soup and place in a blender. Add the milk to the blender and puree until smooth. Add the puree back into the soup pot and stir to combine. Stir in the bacon and serve hot. Source: Home and Family. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1136
Calories From Fat: 551
Total Fat: 61.5g
Cholesterol: 91.5mg
Sodium: 1693.9mg
Potassium: 2665.2mg
Carbohydrates: 118.9g
Fiber: 14.8g
Sugar: 33.9g
Protein: 38.8g