3 beef 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 c. tomatoes, peeled and chopped
1 tbsp. Worcestershire
1/2 tsp. garlic salt
1/2 tsp. parsley
1/4 tsp. thyme
1/4 tsp. pepper
Dash of Tabasco
2 c. shredded lettuce
Seasoned croutons

Dissolve bouillon cubes in hot water. Cook bacon in Dutch oven until crisp. Remove bacon. Leave 2 tablespoons drippings in pan. Add onion and celery and saute. Drain. Add bouillon, tomato and next 6 ingredients. Bring to boil. Reduce heat. Simmer uncovered 25 minutes. Add lettuce. Cook 3 minutes. Top with bacon and croutons.