VEGETABLE-FRANK SOUP

2 cans (10½ ounces each) beef broth (bouillon)
1 can (28 ounces) tomatoes
2 cloves garlic, minced
2 tablespoons butter or margarine
½ teaspoons basil leaves
1 teaspoon salt
⅛ teaspoon pepper
3 carrots, cut into thin strips
2 small onions, thinly sliced
6 frankfurters, sliced
1 pound zucchini, sliced

In large saucepan, mix all ingredients except frankfurters and zucchini. Cover and simmer 20 minutes. Stir in frankfurters and zucchini; heat to boiling. Reduce heat; cover and simmer 10 minutes. 6 servings.

MUSHROOM-CORN SOUP

2 slices bacon
1 medium onion, chopped (about ½ cup)
1 can (8 ounces) cream-style corn
1 can (10½ ounces) condensed cream of mushroom soup
1 soup can milk

In medium saucepan, fry bacon until crisp. Drain bacon. Cook and stir onion in bacon drippings until tender. Stir in corn, soup and milk; heat through, stirring occasionally. Crumble bacon; sprinkle over soup. Three 1-cup servings.

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© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.