Zucchini Soup - cooking recipe

Ingredients

4 lb. zucchini squash
4 c. water
1 beef bouillon cube
6 slices bacon, fried
1 can beef bouillon
salt and pepper
garlic salt
grated Parmesan cheese

Preparation

In a large pot, heat 1 cup water and dissolve bouillon cube in it.
Slice zucchini and add to pot.
Cook until tender.
Add crumbled bacon.
Puree in blender with 3 additional cups of water. Combine in pot with canned bouillon; heat through.
Season to taste with salt, pepper and garlic salt.
Serve with a generous sprinkle of Parmesan cheese on top.