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Zucchini-Tomato-Noodle Soup

10 cups cubed zucchini
3/4 cup water
4 cups chopped onion
1/2 cup butter or bacon drippings
8 cups quartered tomatoes
4 chicken bouillon cubes
3 cloves garlic, chopped
1 teaspoon Beau Monde seasoning
1 teaspoons salt
1 teaspoon pepper
4 cups uncooked noodles

Combine zucchini and water in a 6-quart kettle. Cook over medium heat until crisp tender. Cook and stir onion in hot butter or bacon drippings over medium heat until tender. Add onion mixture, tomatoes, bouillon cubes, garlic, seasoning, salt and pepper zucchini mixture. Simmer until tender.

Cook noodles in boiling water until tender; drain and add to soup. Heat through. Makes 8 servings. Serve with garlic bread, if desired.