- 6
large beefsteak tomatoes (more if you want to increase the
amount of soup; this goes for all ingredients)
- 1
lb. of bacon, diced
- 1
each green, red, yellow and orange peppers chopped
- 1
lb. of mushrooms
- garlic
powder
-
onion powder
-
salt and pepper to taste
|
- In
large skillet sauté bacon, onions and peppers,
-
When these are soft add sliced tomatoes and mushrooms let
cook until tomatoes turn to liquid
- Add
your spices to taste.
-
Serve in a large soup bowl with lots of toast.
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