In a large sauce pan, cook bacon until crisp; remove and crumble.
In the drippings, cook onion with thyme until tender. Stir in flour until smooth.
Add remaining ingredients, except for the bacon. Bring to a boil and simmer 30 minutes or until vegetables are tender.
Serve and top with crumbled bacon.
I usually double the bacon to ensure plenty for leftovers and love to top with a little shredded cheddar as well. Goes great with Cheddar Bay Biscuits.
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|Serving Size: 1 Serving (777g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 217 (40%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 74.6mg||23 %|
|Sodium 236.3mg||8 %|
|Potassium 1161.3mg||31 %|
|Total Carbohydrate 67.5g||20 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 57.5g|
|Protein 20.1g||29 %|
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Calories per serving: 549
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