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Categories:
beef water bacon onion celery tomatoes Worcestershire sauce garlic salt parsley flakes thyme pepper shredded lettuce croutons
Viewed: 16 - Published at: 4 years agoIngredients
- 3 beef flavored bouillon cubes
- 3 c. hot water
- 8 slices bacon, cut into 1-inch pieces
- 1/3 c. chopped onion
- 1/3 c. chopped celery
- 5 ripe tomatoes, peeled and coarsely chopped
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. garlic salt
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. dried whole thyme
- 1/4 tsp. pepper
- 2 c. shredded lettuce
- seasoned croutons
Method
- Dissolve bouillon cubes in hot water.
- Set aside.
- Cook bacon in a large Dutch oven until crisp.
- Remove bacon, reserving 2 tablespoons drippings in Dutch oven.
- Drain bacon on paper towels. Add onion and celery to drippings.
- Saute until tender, stirring frequently.
- Drain.
- Add bouillon, tomatoes and next 5 ingredients. Bring to a boil.
- Reduce heat and simmer, uncovered, 20 to 25 minutes.
- Add lettuce and cook 2 minutes or until lettuce wilts. Top with bacon and croutons.
- Serve immediately.
- Yields 5 cups.
