B.L.T. Soup - cooking recipe

Ingredients

1 lb. hickory smoked bacon, cut into small pieces
2 c. coarsely chopped onion
2 c. coarsely chopped celery
1/2 c. flour
2 (16 oz. each) cans stewed tomatoes, cut up
1 (46 oz.) can vegetable juice
4 c. beef stock *
1 Tbsp. sugar
1 tsp. oregano
4 c. chopped romaine lettuce

Preparation

Brown bacon; remove from pan and set aside.
Reserve 1/2 cup drippings.
In remaining drippings, saute onion and celery until tender.
Mix in 1/2 cup flour.
Add vegetable juice, tomatoes, stock, sugar, oregano and reserved bacon.
Add additional flour that has been mixed with a little water, if mixture is not thick enough.
Texture should be similar to that of a thick white sauce. Simmer about 30 minutes.
Add lettuce to soup in pot and serve immediately or top individual servings with lettuce.
Makes about 2 gallons or 15 to 20 large servings.