Cook bacon in large stockpot over medium heat until crisp. Remove bacon; drain and crumble. Add next 5 ingredients to pan drippings. Saute until onion is transparent. Add bacon and remaining ingredients. Increase heat to medium-high. Bring to a boil. remove from heat. 12-14 servings.
By Robin from Washington, IA
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Tip: Use the juice from your canned vegetables in your soup to lessen the amount of water needed. If you need water for your recipe, it might as well have some taste to it and you won't have to add as much salt because canned veggies already have salt in them.
By Teresa from Lexington, SC