Bacon, Lettuce and Tomato Soup

Total Time
50mins
Prep 20 mins
Cook 30 mins

Salad in a bowl, but liquid and hot.

Ingredients Nutrition

Directions

  1. Dissolve bouillon cubes in water; set aside.
  2. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs.
  3. drippings in Dutch oven.
  4. Drain bacon on paper towels.
  5. Add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
  6. Add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
  7. Reduce heat, and simmer, uncovered, 20-25 min.
  8. Add lettuce, and cook 2 min or until lettuce wilts.
  9. Top with bacon and croutons.
  10. Serve immediately.
  11. Yield: 5 cups.

Reviews

(1)
Most Helpful

This is nice. I did use homemade stock instead of bouillon cubes, because I am being careful of salt content. I also used fresh garlic and parsley. My bacon wasn't sliced, so I chopped it fine. My only question about this recipe is the 20 to 25 minutes simmering time. I did simmer my soup for 20 minutes on the lowest setting of my range, but quite a lot of liquid evaporated and I had to add more water. Thank you for an interesting recipe. I'll be using it again.

mianbao January 03, 2012

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