Bacon, Lettuce And Tomato Soup - cooking recipe

Ingredients

3 beef flavored bouillon cubes
3 c. hot water
8 slices bacon, cut into 1-inch pieces
1/3 c. chopped onion
1/3 c. chopped celery
5 ripe tomatoes, peeled and coarsely chopped
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. dried parsley flakes
1/4 tsp. dried whole thyme
1/4 tsp. pepper
2 c. shredded lettuce
seasoned croutons

Preparation

Dissolve bouillon cubes in hot water.
Set aside.
Cook bacon in a large Dutch oven until crisp.
Remove bacon, reserving 2 tablespoons drippings in Dutch oven.
Drain bacon on paper towels. Add onion and celery to drippings.
Saute until tender, stirring frequently.
Drain.
Add bouillon, tomatoes and next 5 ingredients. Bring to a boil.
Reduce heat and simmer, uncovered, 20 to 25 minutes.
Add lettuce and cook 2 minutes or until lettuce wilts. Top with bacon and croutons.
Serve immediately.
Yields 5 cups.