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Bacon, Lettuce and Tomato Soup

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“Salad in a bowl, but liquid and hot.”
READY IN:
50mins
SERVES:
5
UNITS:
US

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.

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