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.