Fresh Tomato Vegetable Soup

• 1/4 lb. bacon (8 slices)
• 1/2 c. finely chopped fresh onion
• 1/4 c. finely chopped celery
• 3 tomatoes, peeled and quartered
• 5 c. water
• 1 Tbsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. sugar
• 2 ears corn, husked and cut off cob
• 1/2 c. sliced celery
• 1/2 c. sliced, pared carrot
• 1 potato, pared and sliced
• 2 c. chopped, peeled tomatoes
• 1 c. fresh green beans, cut in 1-inch pieces
• 1/4 tsp. dried leaf thyme

1. In large saucepan or kettle, cook bacon until lightly browned. Remove and drain; crumble and reserve.
2. Pour off all but two tablespoons fat.
3. Add onion, chopped celery and quartered tomatoes; cook over low heat, stirring occasionally, until vegetables are tender.
4. Simmer, uncovered, over low heat for 30 minutes.
5. Add remaining ingredients and bacon; simmer 30 minutes longer, until vegetables are tender.
6. Makes about 1 1/2 quarts and serves 6.

bacon, fresh onion, celery, tomatoes, water, salt, pepper, sugar, corn, celery, carrot, potato, tomatoes, fresh green beans, dried leaf thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682427 (may not work)