Blt soup

October 12, 2005

MAKES 12 (1-CUP)SERVINGS

1 pound bacon, cut into small pieces
1 cup chopped onion
2 cups chopped celery
1/2 cup flour
2 (14.5-ounce) cans stewed tomatoes, cut up
1 (46-ounce) can spicy vegetable juice cocktail
4 cups beef stock
2 tablespoons sugar
1 tablespoons oregano
4 cups Romaine lettuce, chopped fine

In a large skillet over medium-high heat, cook bacon until crisp. Remove from pan and set aside. Reserve 1/2 cup of dripping.

Saute onions and celery in reserved drippings until tender, about 4 minutes. Stir in flour until combined. Scrape mixture into a large stock pot (15-cup) over medium heat. Stir in tomatoes, vegetable juice, beef stock, sugar, oregano and reserved bacon.

Bring to a simmer and cook, un-covered for 25-30 minutes. Add lettuce to soup pot and serve immediately, or top individual servings with lettuce when serving.

Nutrition facts per serving: 535 calories, 16 g fat, 5 g saturated fat, 41 mg cholesterol, 69 g carbohydrates, 16 g protein, 3,955 mg sodium, 2 g fiber

Jean Konopacki, Chicago