Zuppa du jour (Bacon Soup)

• 6 slices turkey bacon, chopped, microwaved
• 2 tbsp minced onion (or fresh onion if you like)
• 2 tbsp garlic powder (or use cloves garlic, minced)
• 1 cup carrots, chopped small (about 12 baby carrots)
• 1 cup canned mushrooms, chopped
• 1 tbsp cayenne (or to taste, will get spicy)
• salt and pepper to taste
• 1 tsp ea oregano, basil (or 2tsp italian seasoning)
• 5 cups chicken stock (low fat, sodium) (I use 5 cups water and 1 bruillon cube)
• 28 oz can stewed tomatoes (or 2 14 oz cans)
• 2 oz Healthy Harvest small pasta (penne, elbows, etc)

  Directions:

1. Heath broth to boiling. Add onions, garlic, carrots, mushrooms and pasta. Cook until pasta is finished (according to box)
2. Add tomatoes, cayenne, oregano, basil and salt and pepper.
3. Check for seasoning and adjust if needed.
4. Stew longer if you want the vegetables more tender.

Makes 4 LARGE servings. Easily makes 5 good sized, or 6 if you’re eating it as a side with something else.

Nutrition
(for 4 servings)
Calories 146
Fat 3g
Cholesterol 16g
Sodium 671mg
Potassium 88mg
Carbs 21g
Fiber 2.5g
Protein 8g