Country Supper Soup
|Lean sliced bacon||1⁄2 Pound, cut in small pieces|
|Condensed onion soup||21 1⁄2 Ounce (Two 10 3/4 Ounce Cans)|
|Canned solid pack tomatoes||29 Ounce (One 1 Pound 13 Ounce Can)|
|Diced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Diced potato||1 Cup (16 tbs)|
|Zucchini||1⁄2 Pound, diced|
|Garlic||1 Clove (5 gm), minced or mashed|
|Parsley||3⁄4 Bunch (75 gm), chopped (Small Bunch)|
|Water||9 Cup (144 tbs)|
|Bay leaf||1 , crumbled|
|Thyme||1 1⁄2 Pinch (1 Generous Pinch)|
|Marjoram||1 1⁄2 Pinch (1 Generous Pinch)|
|Basil||1 1⁄2 Pinch (1 Generous Pinch)|
|Broken uncooked spaghetti||2 Cup (32 tbs)|
|Canned cooked dried lima beans||2 Pound (Two 1 Pound Cans)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a large kettle, combine the bacon, soup, tomatoes, carrots, celery, potato, zucchini, garlic, parsley, water, and the seasonings.
Bring to a boil, then cover and simmer gently for 1 hour, stirring occasionally.
Add spaghetti and continue cooking for 30 minutes longer, stirring frequently.
Just before serving add lima beans (including liquid) and cheese.
Taste and season with more salt and pepper if necessary.