Zucchini Stew

Zucchini Stew

With all the fresh garden vegetables available this time of year, here’s a tasty recipe to use some of them. You can add or use any combination of vegetables you’d like. Here’s our version.

Ingredients:

1 lb. bacon - cut in pieces
1 large onion - diced
2 28 oz. cans of tomatoes - blended in blender
5 - 7 potatoes - peeled and chunked
1 large zucchini - peeled and chunked
3 - 4 carrots - peeled and sliced
3 cloves garlic - minced
2 tsp dried basil
4 T ketchup (optional - but we used it)
salt and pepper to taste

Directions:

Saute the cut bacon and onion in a soup stock pan until bacon is cooked completely and onions are translucent. Add the blended tomatoes and the rest of the ingredients. Simmer until all vegetables are cooked and tender. We served ours with a jalapeno corn bread. (See recipe under Side Dishes)