Bacon Lettuce And Tomato Soup

Salad in a bowl, but liquid and hot.

Steps

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.

Ingredients

beef bouillon cubes, hot water, bacon, onion, celery, tomatoes, worcestershire sauce, garlic salt, dried parsley flakes, dried thyme, pepper, hot sauce, lettuce, seasoned croutons