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Fresh Mint Soup Recipe

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This recipe for Fresh Mint Soup, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, August 6, 2006


1 large onion, chopped (about 1 cup)
1/4 cup olive or vegetable oil
1 pound lean bacon
6 roma (plum) tomatoes, chopped
3 medium zucchini, chopped
1 large potato, shredded
1 cup chicken broth
1 cup water
3/4 cup chopped fresh mint leaves
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh mint leaves

Cover and cook onion in oil in 3-quart saucepan over medium-low heat 10 minutes. Trim excess fat from bacon; chop bacon. Stir into onion mixture. Cook uncovered over medium heat, stirring occasionally, until bacon is crisp. Stir in tomatoes, zucchini and potato. Cover and cook over medium-low heat 10 minutes. Stir in remaining ingredients except 1/4 cup mint. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Top each serving with mint.




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