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Tomato Soup


  • 2 qt. tomato juice
  • 8 slices bacon
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1/2 tsp. garlic salt
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  • 1 cup uncooked instant rice
  • 1 cup water


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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