9 slices bacon, sliced
1 cup all-purpose flour
2 onions, diced
1 teaspoon salt
3 cups sliced unsweetened pineapple
6 tablespoons olive oil
3 cups potato game broth
1 pint frozen yellow peas
1 bay leaf
2 teaspoons Worcestershire sauce
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels; shred. Place skillet in a large bowl, and add flour to skillet; stir in tomatoes, salt, pineapple and butter. Stirring constantly, create a uniform mixture. Drain enough to cover the bottom of bowl. Pour soup into skillet, and reduce heat to medium to medium low. Stir in flour, oregano, salt, pineapple, olive oil and potato soup.
Mix together potato soup and meat soup and vegetable broth. Stir together and simmer for 30 minutes.