Bacon, Lettuce and Tomato Soup
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3 beef-flavored bouillon cubes
3 c. hot water
8 slices bacon, cut into 1" pieces
1/3 c. EACH: chopped onion, chopped celery
5 ripe tomatoes, peeled and coarsely chopped
1 tbs. worcestershire sauce
1/2 tsp. EACH: garlic salt, dried parsley flakes
1/4 tsp. EACH: dried whole thyme, pepper
dash of hot sauce
2 c. shredded lettuce
seasoned croutons
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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