B.L.T. Soup

• 1 lb. hickory smoked bacon, cut into small pieces
• 2 c. coarsely chopped onion
• 2 c. coarsely chopped celery
• 1/2 c. flour
• 2 (16 oz. each) cans stewed tomatoes, cut up
• 1 (46 oz.) can vegetable juice
• 4 c. beef stock *
• 1 Tbsp. sugar
• 1 tsp. oregano
• 4 c. chopped romaine lettuce

1. Brown bacon; remove from pan and set aside.
2. Reserve 1/2 cup drippings.
3. In remaining drippings, saute onion and celery until tender.
4. Mix in 1/2 cup flour.
5. Add vegetable juice, tomatoes, stock, sugar, oregano and reserved bacon.
6. Add additional flour that has been mixed with a little water, if mixture is not thick enough.
7. Texture should be similar to that of a thick white sauce. Simmer about 30 minutes.
8. Add lettuce to soup in pot and serve immediately or top individual servings with lettuce.
9. Makes about 2 gallons or 15 to 20 large servings.

hickory smoked bacon, onion, celery, flour, tomatoes, vegetable juice, beef stock, sugar, oregano, romaine lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=771871 (may not work)