Cold on a Saturday

I have a cold..and it’s cold out side.  There are leaves everywhere in our yard and I have no energy to rake them.  Thank goodness it’s an away football game and our two kids decided to come home for the weekend.  I think my husband will recruit them to help rake the leaves…that is if they don’t have too much homework.  Today “SCREAMS” a hot bowl of soup!  I am planning to make my BLT Soup today.  It is fun, easy and everybody loves it!  I think after relaxing and sipping on this soup, I will feel better – kids home, yard raked and a hot bowl of soup!  The only thing that can make it better is a “W” in the win column for the home team!  I hope your day Saturday is filled with football game wins and warm thoughts!



This is something my kids just love when served with a big chunk of crusty bread.  It tastes just like a BLT sandwich.


Prep time: 10 min.                   Cook time: 15 min.     Quantity: 4-6 servings


8 slices bacon, cut into 2-inch pieces

1 medium onion, chopped

1-2 stalks celery, chopped

3 cups less-sodium beef broth

1 can (14.5-ounce) diced tomatoes

1 tablespoon Worcestershire sauce

¼ – ½ teaspoon garlic powder

1 teaspoon dried parsley

½ teaspoon dried thyme

½ teaspoon black pepper                                                                                                                    

Dash of hot sauce (optional)

2 cups shredded lettuce


1.      Cook bacon until crisp in a large pot over medium heat.

2.      Remove bacon and set aside; discard drippings except for 2 tablespoons.

3.      Sauté onion and celery in drippings until soft, stirring frequently; about 8 minutes.

4.      Add broth, tomatoes, Worcestershire sauce, garlic powder, parsley, thyme, pepper, and hot sauce (if using); bring to a boil.  Reduce heat and simmer for 15-20 minutes.

5.      Serve hot in bowls, topping soup with shredded lettuce, and reserved bacon.


Quick Tip:  Adding a sprinkle of sharp cheddar cheese and a slice of avocado with the lettuce adds a new twist.  I have also added shredded beef, chicken, or pork on occasion.


For Keeps:  Make this soup up to 2 days in advance.  When ready to serve, just re-warm and top with shredded lettuce and reserved bacon.  Soup can also be frozen for up to 2 months – freeze the reserved bacon in a separate freezer storage bag and tape to the top of the soup container.  Thaw in refrigerator or microwave before re-warming and serving.



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