3 beef flavored bouillon cubes
3 c. hot water
8 slices bacon, cut into 1 inch pieces
1/3 c. chopped onion
1/3 c. chopped celery
5 ripe tomatoes, coarsely chopped
1 tbsp. Worcestershire sauce
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
1/4 tsp. dried thyme
1/4 tsp. pepper
Dash of hot sauce
2 c. shredded lettuce
Seasoned croutons

Dissolve bouillon cubes in water; set aside. Cook bacon in large Dutch oven until crisp; remove bacon, reserving 2 tablespoons drippings in pan. Drain bacon on towels. Add onions and celery to drippings and saute until transparent, stirring frequently; drain. Add bouillon, tomatoes, and next 6 ingredients; bring to boil. Reduce heat and simmer, uncovered, 20-25 minutes. Add lettuce and cook 2 minutes or until lettuce wilts. Top with bacon and croutons. Makes 5 cups.