INGREDIENTS

  • 4 slices bacon
  • 2 medium carrots (peeled and chopped)
  • 1 large onion (chopped)
  • 1 celery (chopped)
  • 1 (28ounce)can whole tomatoes , undrained
  • 3 cups beef broth (almost 2 cans)
  • 2 tablespoons basil (chopped or dried)
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic (minced)
  • green onions (garnish) (optional)
  • 4 cups shredded romaine lettuce

DIRECTIONS

  1. Cut up bacon and cook in large pan until crisp and transfer bacon to paper towels.
  2. Add carrots, onion, celery and garlic to drippings and saute over medium heat for about 8 mins, until tender.
  3. Stir in tomatoes, broth, basil, salt, sugar, and pepper.
  4. Bring to a boil, then reduce heat, cover and simmer for about 25-30 minutes.
  5. Remove from heat and cool–very important.
  6. Transfer cooled soup (do not want it steamy or the lid will fly off) to a blender and puree.
  7. Return to pan and cook over med heat for 5 minutes Stir in lettuce and cook 1 min or until wilted.
  8. Garnish with bacon and green onions.