Pork Soup
Submitted by: Mary Hoffman
3 slices bacon
2 sm. zucchini, cut into 1/2" chunks
1 c. diagonally-sliced celery
1 c. corkscrew-shaped macaroni
1 c. diagonally-sliced carrots
1/2 c. chopped onion
1 tsp. dried basil leaves
2 to 3 cubed, cooked ham or pork
1 tsp. dried thyme leaves
1/4 tsp. garlic salt
1 (28 oz.) can tomatoes, cut up
1/4 tsp. pepper
Grated Parmesan cheese
2 c. water
Snipped parsley
Cook bacon until crisp in a 4-quart Dutch oven. Remove bacon,reserving 2 tablespoons drippings. Crumble bacon and set aside. Cook celery, carrots and onion in drippings until tender. Stir in meat,tomatoes, water, zucchini, macaroni, basil, thyme, garlic salt and pepper. Bring mixture to a boil. Reduce heat. Cover and simmer 15 to 20 minutes,or until macaroni is tender. Top each serving with Parmesan cheese,crumbled bacon and snipped parsley.
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