1 lb. bacon, cut into sm. strips
2 c. chopped celery
2 c. chopped onions (or less)
1/4 c. flour
1 (46 oz.) can tomato juice
2 (14 oz.) cans tomatoes (chopped)
4 (14 1/2 oz.) cans beef broth

Fry bacon until crisp. Remove from pan. Pour off all but 1/2 cup bacon grease. Saute celery and onions in bacon grease. Add flour and stir to make a roux. Then add remaining ingredients and simmer at least 1 hour. Garnish with 1/4 bunch Romaine lettuce strips.

Serves 15 to 16 cups. Freezes well.