Western Tomato Soup

Ingredients

• 3 slices bacon, cooked and crumbled
• 1/2 cup finely chopped celery
• 3 tablespoons finely chopped onions
• 1/4 cup finely chopped green pepper
• 3 tablespoons flour
• 2 cups milk

• 1 (10 1/2 ounce) can tomato soup

• 1 (16 ounce) can tomatoes
• 1 1/2 cups tomato juice
• salt and pepper, to taste
• 1 pinch sugar (optional)

Directions

1. 1

   In a stockpot or large dutch oven, cook bacon until crisp; drain and set aside, reserving bacon drippings in pot.

2. 2

   Sauté celery, onion, and green pepper in bacon drippings until softened; add flour and cook for 2-3 minutes; whisk together milk and tomato soup, then pour gradually into pot and stir until smooth; add all ingredients except bacon; heat and stir over medium heat until soup is slightly thickened.

3. 3

   Top with crumbled bacon and serve. Note that the soup may be pureed. I like to rough-puree mine until it is mostly smooth, but has some small pieces of tomatoes and veggies remaining.