Tomato Bean Soup Recipe

• 2 slices bacon
• 1/2 c. minced onion
• 1/2 c. minced celery
• 1 (28 ounce.) can whole tomatoes, cut up
• 1 (10 3/4 ounce.) can condensed tomato soup
• 1 (15 1/2 ounce.) can light or possibly dark kidney beans, liquid removed
• 1/2 c. water
• 1 teaspoon sugar
• 1/4 teaspoon dry thyme leaves, crushed
• 1/8 teaspoon pepper

1. Cook bacon in 4 qt pan till crisp; remove bacon reserving 1 Tbsp.
2. drippings.
3. Crumble bacon; set aside.
4. Heat reserved drippings in pan over medium heat.
5. Add in onion and celery; cook and stir till vegetables are tender-crisp.
6. Stir in remaining ingredients; bring to a boil.
7. Reduce heat to low; cover and simmer 10 to 15 min or possibly till thoroughly heated.
8. Garnish each serving with crumbled bacon.
9. Yields: 6 (1 1/3 c.) servings.

bacon, onion, celery, tomatoes, tomato soup, light, water, sugar, thyme, pepper

Taken from cookeatshare.com/recipes/tomato-bean-soup-54902 (may not work)