Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a soup recipe I use to pack for lunch at the office.

Ingredients Nutrition

Directions

  1. Cook bacon in a 4-quart saucepan or Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings.
  2. Crumble bacon, set aside.
  3. Heat reserved drippings in saucepan over medium heat.
  4. Add onion and celery; cook and stir until vegetables are crisp-tender.
  5. Stir in remaining ingredients; bring to a boil.
  6. Reduce heat to low; cover and simmer 10 to 15 minutes or until thoroughly heated.
  7. Garnish each serving with crumbled bacon.

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