BLT SOUP4 slices thick bacon, or maybe 6 if regular bacon
You can fry this till crisp and crumble it back into the soup. But I typically cut the bacon into my soup pot with 1 Tb butter and let it start cooking while I chop
1 onion, chopped
1 green pepper, chopped (my favorite is a poblano)
1 large stalk of celery, finely chopped
2 large cloves of garlic, minced
1-2 tomatoes, chopped (I used 3 smaller sized)
After the bacon was getting close to being cooked I'd start adding in the chopped ingredients one at a time. So I'd let the onion and pepper cook awhile with the bacon before adding the rest. Then add -
1 Qt chicken broth (mine is always homemade, as I'm always cooking up chicken and then the bones further). Simmer for about 10 minutes. With the bacon, I never add salt and pepper, but you do your own taste test.
Just before serving add some chopped romaine lettuce. You can add 1/2 C cream. I typically slice the lettuce (any kinds, including arugula, kale and spinach - whatever I've got handy) and put a helping in each soup bowl and pour the soup over, then serve with a dollop of homemade yogurt. That way, since we'll have it as a leftover, we'll add fresh lettuce the next time we eat it.
You could top it with some croutons.