Zucchini Soup - cooking recipe

Ingredients

3 slices lean bacon, cut into small pieces
1 medium onion, chopped
1 clove minced garlic
8 medium zucchini, cut into 1/2-inch slices (8 c.)
1 (10 1/2 oz.) can beef consomme
2 1/2 c. water
1 tsp. salt
4 Tbsp. fresh parsley
1 tsp. dried basil leaves (can use fresh)
1/8 tsp. pepper
freshly grated Parmesan cheese
bacon bits for garnish (if desired)
3 Tbsp. butter or margarine, divided
1 lb. ground beef
1/2 lb. chorizo or kielbasa sausage, sliced
1 c. diced carrots
1 c. chopped onions
3 minced garlic cloves
2 (13 3/4 oz. or 14 1/2 oz. each) cans beef broth
1 (16 oz.) can whole tomatoes, coarsely chopped (undrained)
3 c. water
2 (16 oz. each) cans golden hominy or whole kernel corn, drained
1/3 c. chopped fresh coriander (cilantro) or 1/4 c. chopped parsley and 1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
2 jalapeno peppers or green chilies, seeded and chopped

Preparation

In heavy skillet, melt 1 tablespoon butter or margarine.
Add ground beef and cook, stirring to break into small pieces.
Drain well and set aside.