In a skillet fry bacon crisp. Crumble bacon and reserve. Save 2 tablespoons of bacon drippings in skillet. Add onion, celery, peppers and water; cook until tender.
Heat tomato juice. Add tender veggies from skillet, garlic salt and bacon; let simmer on low for about 30 minutes.
Ten minutes before serving, add rice and let stand, covered. Serves 12 with a cup of soup, less if bowls are used as main course.
By Robin from Washington, IA
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