Thursday, April 30, 2015

#3477 - BLT Soup

(by Shirley McNevich)

8 slices of bacon
1 medium onion (chopped)
1 or 2 celery ribs (chopped)
3 cups beef broth
1 - 15oz. can diced tomatoes
1 TBSP Worcestershire sauce
1/4 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. fresh ground black pepper
2-3 cups bite sized iceberg lettuce pieces
shredded cheddar cheese

In a skillet fry the bacon until crispy, then place bacon on paper towels to drain. Crumble all of the bacon. Drain the bacon grease from the skillet but reserve 2 TBSP of the bacon drippings. In a Dutch oven add the reserved bacon drippings, chopped celery and chopped onions--cook/stir until tender. Add the beef broth, diced tomatoes, Worcestershire sauce, garlic powder, dried parsley and pepper--cook/stir over medium heat until boiling. Turn heat back to simmer--simmer the soup for 20 minutes. When ready to serve ladle the soup into bowls. Add crumbled bacon, lettuce pieces, croutons and shredded cheddar cheese to the top of the soup in each bowl. Optional: if you are used to (and enjoy) hot lettuce, add all of the lettuce to the soup while it is simmering.

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