Ingredients for Bacon Lettuce And Tomato Soup
- 4 beef bouillon cubes
- 6 cups hot water
- 8 slices bacon
- 1 cup chopped onion
- 1 cup chopped celery
- 1 (28 ounce) can crushed tomatoes
- Worcestershire Sauce
- Garlic Salt
- Dried Parsley Flakes
- Dried Thyme
- 1/2 teaspoon pepper
- 1 teaspoon hot sauce (optional)
- 2 cups shredded lettuce
- Seasoned croutons (for topping)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
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How to Make Bacon Lettuce And Tomato Soup
- In a medium bowl, dissolve bouillon cubes in 6 cups of hot water. Set aside.
- Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon with a slotted spoon, reserving 2 tablespoons of bacon grease. Set bacon aside and drain on paper towels.
- Add olive oil to the Dutch oven. Add the chopped onion and celery to the bacon drippings and sauté until softened and translucent, about 5-7 minutes, stirring frequently.
- Add crushed tomatoes, basil, oregano, salt, and pepper to the Dutch oven.
- Pour in the reserved bouillon mixture.
- Bring the soup to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes.
- Stir in shredded lettuce and cook for 2 minutes, or until wilted.
- Remove from heat and stir in 2 tablespoons of reserved cooked bacon.
- Serve immediately, topped with croutons and remaining bacon bits.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
19g
Fat
10g
Carbs
2g
