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Zucchini Soup

3 lbs. zucchini, cut in lg. chunks
1/2 lb. bacon, diced
3 1/2 c. water
Few grains peppers
1 can beef consomme
1 1/2 tsp. salt
1/4 tsp. garlic powder (scant)

Put all ingredients into kettle, and simmer until tender. Process in blender to smooth out bacon bits and zucchini skin to the consistency of cream soup. Serves 4 to 6. Can be frozen.

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