In a large stock pot, cook the bacon until crisp. Remove the bacon and drain on paper towels. In the same pot, add the onion and saute until soft. Stir in the tomatoes, thyme, zucchini, and corn kernels. Cook 2 minutes and then add the rice. Stir to combine. Pour in the vegetable stock and bring the soup to a boil. Simmer for 10 minutes to blend flavors. Remove 1 cup of the soup and place in a blender. Add the milk to the blender and puree until smooth. Add the puree back into the soup pot and stir to combine. Stir in the bacon and serve hot. Source: Home and Family. MM Waldine Van Geffen email@example.com. Posted to MC-Recipe Digest by "M. Hicks"
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|Serving Size: 1 Serving (9454g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 4.9mg||2 %|
|Sodium 34034.7mg||1174 %|
|Potassium 747mg||20 %|
|Total Carbohydrate 243.2g||72 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 234.8g|
|Protein 16.6g||24 %|
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Calories per serving: 1036
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