B.L.T. Soup

B.l.t. Soup Recipe

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virginia duncan


I know its still alittle warm out but fall is approaching and that makes me long for soup. Here's a fun one.


★★★★★ 1 vote

Yeilds 5 cups
20 Min
25 Min
Stove Top


  • 3
    beef-flavored bouillon cubes
  • 3 c
    hot water
  • 8 slice
    bacon, cut into 1-inch pieces
  • 1/3 c
    onions, chopped
  • 1/3 c
    celery, chopped
  • 1 can(s)
    tomatoes or if you have fresh use 5 peeled and coarsely chopped
  • 1 Tbsp
    worcestershire sauce
  • 1/2 tsp
    garlic salt
  • 1/2 tsp
    dried parsley flakes
  • 1/4 tsp
    dried whole thyme
  • -
    dash of hot sauce
  • 2 c
    shredded lettuce
  • -
    seasoned croutons

How to Make B.L.T. Soup


  1. Dissolve bouillon cubes in hot water; set aside. Cook bacon in a pan until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Drain bacon on paper towel.
  2. Add onion and celery to drippings, and saute until transparent, stirring frequently; drain. Add bouillon, tomato, and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20 to 25 minutes or until lettuce wilts. Top with bacon and croutons. Serve immediately.

Printable Recipe Card

About B.L.T. Soup

Course/Dish: Other Soups
Main Ingredient: Potatoes
Regional Style: Asian

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