Spicy Tomato Soup (with Bacon and Sausage)

Step 5 Clog those Arteries Part 1: Bacon

Using a pair of kitchen scissors or, if yours are missing like mine (dratted roommates! hehe), a knife, cut your bacon into half-inch to inch long pieces. It's a lot easier to do if you put them in the chill-chest for about fifteen to twenty minutes before hand to harden them up. (I forgot to do this and had to walk away for a little bit while they hardened). I like mine a little bigger so you get that "Yum! Bacon!" thought every time you find one in the bottom of your bowl. Fry until cooked through, then place on a paper towel-lined plate to absorb some of the excess grease.