B.L.T. Soup

• 3 qt. water
• 3 Tbsp. ham base
• 24 slices bacon
• 6 stalks celery (1/2-inch)
• 2 onions, diced (1/2-inch)
• 2 green bell peppers, diced (1/2-inch)
• 4 cloves garlic, minced
• 2 ground cumin
• 3 tomatoes (whole), crushed
• 1/2 chopped fresh parsley
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1/2 tsp. cayenne pepper
• 2 tsp. minced fresh oregano
• 1 tsp. cracked black pepper
• 1 1/2 lb. lettuce, diced
• croutons (optional)
• mayonnaise (optional)
• fresh basil sprigs (optional)

1. Mix the water and ham base in gallon pitcher. Cook the bacon until crisp. Remove and drain on paper towel. Pour all drippings into pot. Saute the celery, onions and bell peppers in bacon drippings. Cook about 5 minutes. Add the garlic and cook 3 minutes. Add the cumin. Add the tomatoes and parsley and simmer until mixture is dry. Mix in the sugar, salt and cayenne pepper. Add reserved ham base liquid and bring to a boil. Add the oregano, black pepper and lettuce. Cook 5 minutes. Garnish with crumbled bacon.

water, ham base, bacon, stalks celery, onions, green bell peppers, garlic, ground cumin, tomatoes, fresh parsley, sugar, salt, cayenne pepper, fresh oregano, cracked black pepper, croutons, mayonnaise, fresh basil sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=97717 (may not work)