INGREDIENTS
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4 c. vegetable stock
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2 c. corn (fresh or frozen)
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2 c. potatoes, peeled and cubed
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2 large carrots, peeled and diced
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2 stalks celery, diced
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1 red onion, diced
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1 t. salt
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1 t. dried thyme
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1 c. sour cream
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8 slices bacon
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3 - 4 small zucchini, halved and sliced
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3 tomatoes, diced
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1/2 c. fresh basil, chopped