Bacon, Lettuce and Tomato Soup

"Salad in a bowl, but liquid and hot."
photo by mianbao photo by mianbao
photo by mianbao
Ready In:




  • 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.

Questions & Replies

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  1. 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.


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