Bacon, Lettuce And Tomato Soup - cooking recipe

Ingredients
    3 beef bouillon cubes
    3 cups hot water
    8 slices bacon, cut into 1 inch pieces
    1/3 cup chopped onion
    1/3 cup chopped celery
    5 ripe tomatoes, peeled and coarsely chopped
    1 tablespoon Worcestershire sauce
    1/2 teaspoon garlic salt
    1/2 teaspoon dried parsley flakes
    1/4 teaspoon dried thyme (whole)
    1/4 teaspoon pepper
    1 dash hot sauce
    2 cups shredded lettuce
    seasoned croutons
Preparation
    Dissolve bouillon cubes in water; set aside.
    Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
    drippings in Dutch oven.
    Drain bacon on paper towels.
    Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
    Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
    Reduce heat, and simmer, uncovered, 20-25 min.
    Add lettuce, and cook 2 min or until lettuce wilts.
    Top with bacon and croutons.
    Serve immediately.
    Yield: 5 cups.

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