From the April/May 2016 issue
Serves 4


  • 8 slices bacon
  • 2 medium leeks, white and light green parts only, diced
  • 2 medium celery stalks, peeled and chopped
  • 4 garlic cloves, finely chopped or grated
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1 (28-ounce) can diced tomatoes or fire-roasted diced tomatoes
  • 1-1/2 cups chicken broth
  • Sea salt and black pepper, to taste
  • Thinly sliced romaine lettuce, for topping
  • Thinly sliced scallions, for topping


  1. Set a large pot or Dutch oven over

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