1/2 cup chopped onion
1 cup chopped celery
1 tablespoon olive oil
1 small onion, sliced
2 cups crushed tomatoes
5 tablespoons chicken bouillon granules
3 leaves lettuce - torn, washed and torn into bite-size pieces
1 cup kalamata olives, drained
1 medium head lettuce, torn into small florets
1 medium head cabbage
3 tablespoons tomato paste
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
1/4 teaspoon salt
1 (16 ounce) can whole kernel corn, drained
1 quart water
1 quart chicken broth
1 carrot, grated
1/4 cup sliced onion
6 slices bacon
In a saucepan, bring 3 cups water and 3 cups vegetable broth to a boil. Reduce heat to medium-low, cover and simmer 20 minutes. Stir in onions, celery, olive oil, tomatoes and bouillon; simmer for 20 minutes, stirring occasionally.
Warm chicken broth, stirring constantly, until it is a sub-boil soup is started; remove chicken from broth and place a piece of lettuce on each breast, keeping lettuce warm.
Stir rice into chicken broth mixture, stirring constantly. Restore heat and stir in tomato paste, lemon juice, Worcestershire sauce and garlic. Heat through, stirring occasionally. Ladle chicken mixture back into soup pot.
Stir in bacon and cook over medium heat, stirring, until crisp. Cover and simmer 15 minutes. Garnish with onions, lettuce and bacon. Pour broth mixture over soup.