I plan on it...can't wait!  Thank you for your thoughts.  I'm doing well.

it's so easy to make and a gentle taste.  over a year out from vsg and still sensitive to strong flavors (and even lazier about complicated recipes).

Actually, the bacon is pretty well drained of flavor by the end of the cooking and its rather limp and bland.  I've eaten some of it, but its not worth keeping.

I hope you enjoy the casserole.  You should try the crack slaw as well.  Its more spicy and also very good.

best wishes,

Carol

I'm making this for dinner! I'm following a slightly different recipe, but basically the same thing.

Hubby and I just enjoyed a bowl of this:

Summer Tomato Soup With Shrimp, Zucchini, and Corn

INGREDIENTS

1. 2tablespoons olive oil
2. 2poblano peppers, seeded and chopped
3. 1large onion, chopped
4. 3 cloves garlic, sliced
5. Kosher salt and black pepper
6. 2small zucchini, chopped
7. 128-ounce can diced tomatoes
8. 1pound raw medium peeled and deveined shrimp
9. 2cups fresh (from 4 ears) or frozen corn kernels, thawed

1. Heat the oil in a large pot over medium-high heat. Add the poblanos, onion, garlic, and ½ teaspoon each salt and black pepper. Cook, stirring, until softened, 10 to 12 minutes. Add the zucchini and tomatoes (and their juices). Cook, stirring, until the zucchini is crisp-tender, 12 to 15 minutes.
2. Add the shrimp, corn, and 3 cups water. Bring to a simmer. Cook, stirring occasionally, until the shrimp are white throughout and the corn is tender, 5 to 6 minutes. Sprinkle with black pepper and serve.