8 slices bacon
1 cup water
2 tablespoons chicken bouillon granules
8 cloves garlic, chopped
1 tablespoon white sugar
2 onions, cut into 1/4 inch slices
4 green bell peppers, cut into 1/4 inch pieces
1 carrot, cut into sticks
1 cup all-purpose flour
1 onion, finely chopped
3 cloves garlic, crushed
1 (24 ounce) package dry Italian-style salad dressing
1 cup distilled white vinegar
2 bay leaves
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried Italian seasoning
1 teaspoon salt
1 teaspoon ground black pepper
In a medium pot over medium heat, heat 1 tablespoon of bacon grease from the pan until lightly brown. Set aside. Add remaining tablespoon of grease; reduce heat to medium-low; cook until sausage, breaking up particles as necessary, merely begins to brown, then reduce heat to medium low.
Add onions and cook until tender; add bell peppers and carrot and continue to cook until vegetables are wilted. Scrape from pot. Season with salt and pepper and then ladle soup into soup pot, using nearly full measure of pressure. Continue heating to warm between 196 and 200 degrees F (112 to 116 degrees C).