- 7 bacon slices
- 2 cups canned low-salt chicken broth
- 2 cups chopped seeded tomatoes
- 12 baby turnips, trimmed
- 12 medium radishes, trimmed
- 20 baby carrots, trimmed
- 1/4 pound sugar snap peas, stringed
- 1/4 pound thin green beans, trimmed
- 4 romaine lettuce leaves, thinly sliced
- 1/2 cup frozen petite peas, thawed
- Cook bacon in heavy large pot over medium heat until crisp, about 8 minutes. Using tongs, remove bacon ( reserve for another use). Add broth and tomatoes to dripping. Increase heat and bring to boil. Add turnips and radishes; cook 2 minutes. Add carrots; cook 3 minutes. Add sugar snap peas and green beans; cook until all vegetables are crisp-tender, about 5 minutes longer. Using slotted spoon, transfer vegetables to bowl.
- Boil cooking liquid until thickened, about 8 minutes. Add lettuce, peas and cooked vegetables. Stir until lettuce wilts. Season with salt and pepper. Serve hot.