Ingredients:
3 beef bouillon cubes
3 cups hot water
8 slices bacon, cut into 1 inch pieces
1/3 cup chopped onions
1/3 cup chopped celery
5 ripe tomatoes, peeled and coarsely chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried thyme ( whole)
1/4 teaspoon pepper
1 dash hot sauce
2 cups shredded lettuce
seasoned croutons
Directions:
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.
Servings: 5
Time preparation: 20 min.
Time total: 50 min.