We’ve got soup on our mind this month, as the chill of winter persists.
The familiar BLT combo isn’t just for sandwiches anymore; this original recipe turns the favorite trio into a delicious soup.
Like all of the recipes in our potluck series, this one’s great for feeding a crowd. We still have spots for hosting a potluck—find out how to get involved.
(Serves 8 to 12 people)
1 lb. regular sliced bacon diced in 1” squares
3 cans diced tomatoes (28 oz. each)
2 tbsp. chicken-soup base (I use Better than Bouillon brand)
2 heads iceberg or romaine lettuce chopped in 1” squares
2 cups water
1/2 cup mayonnaise (or to taste)
Salt and pepper
1. In a frying pan or griddle, cook bacon until it is brown and crispy. Reserve bacon fat.
2. In a large soup pot, combine bacon, diced tomatoes, chicken-soup base, lettuce and water and bring contents to a boil.
3. Add the mayo and 2 tablespoons of the bacon fat. Reduce heat and simmer for 5 minutes or until lettuce is wilted.
4. Season with salt and pepper to taste.
Note: If there’s not enough bacon flavor, you can add a little more bacon fat. If you like lots of mayo on your B.L.T sandwich, feel free to add a little more mayo to your soup!
Makes about 4-5 quarts.
Recipe contributed by Carol Hancuh, Open Arms volunteer