4 slices very lean bacon cut in small pieces

a little olive oil

one medium onion, minced

2 stalks celery, diced fine

2 large carrots, sliced very thin

1 can diced tomatoes with basil, garlic and oregano (I like Del Monte brand)

2 baked potatoes, diced, skin and all

2 cans seasoned chicken stock 

1 teaspoon marjoram 

pepper to taste

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Plan to have baked potatoes earlier in the week and make 2 extra for the soup. Sauté the bacon until crisp. If it is truly lean bacon there should be very little fat in the pan. Remove the bacon. Add a little olive oil and saute the onion and celery for a few minutes, until translucent. Add everything else, including the bacon, bring to a boil, cover and simmer gently for about fifteen minutes. Don't add salt unless you are used to having your food oversalted. There is more than enough salt in the chicken soup and canned tomatoes for normal tastes.