8 small potatoes, peeled and sliced
1 onion, diced
1 yellow bell pepper, seeded and chopped
4 serrants, cut into 1-inch strips
1 clove garlic, minced
1 pound bacon-wrapped, cut side down
5 tablespoons soy sauce
4 ounces cooked ham, sliced
1 1/2 teaspoons cooking wine
1 cup restricted cream of mushroom soup
Bring a large pot of salted water to a boil, and add zucchini; cook 8 minutes, or until tender but crisp. Drain, reserve 1 cup. Mash clove garlic in a food processor and in a large bowl mash garlic in a small bowl. Stir zucchini into the reserved garlic mixture. Return to a boil in a medium saucepan, stirring continuously. Cover, reduce heat, and simmer 35 minutes, stirring occasionally.
In a large skillet over medium heat, heat the oil in a large skillet. Saute celery, onion, green pepper and garlic for about 3 minutes. Transfer to a large bowl and sprinkle with the sage and saute until all vegetables are tender. Transfer into the skillet, stirring constantly. Reduce heat to medium low, cover, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Add prepared ham and 1 1 1 teaspoon cooking wine to the skillet of the soup. Cook an additional 1 1 minute. Remove the bread from the skillet, toss in some of the chicken legs and simmer until liquid is reduced, about 30 minutes.
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