Fresh Vegetable Soup - cooking recipe

Ingredients

5 slices uncooked bacon, chopped
1 c. chopped onion
2 large garlic cloves, chopped
2 Tbsp. butter
1 to 2 Tbsp. vegetable oil
2 carrots, peeled and diced
2 celery stalks, diced
2 c. potatoes, cubed and parboiled for 15 to 20 minutes
3 c. tomatoes, peeled and chopped
2 beef bouillon cubes
2 c. corn
2 c. zucchini, cut in 1/2-inch cubes
2 bay leaves
1/4 tsp. thyme
1 Tbsp. basil, chopped
2 Tbsp. parsley, chopped
salt and pepper to taste

Preparation

In a large stockpot, saute the bacon, onion and garlic in butter and oil until the onion becomes soft (8 to 10 minutes).
Add the carrots, celery and potatoes and saute for 5 to 8 minutes.
Add the tomatoes.
Dissolve the 2 bouillon cubes in 2 cups water and pour into the soup.
Then add corn, zucchini, bay leaves, thyme, basil and parsley.
Season with salt and pepper.