Fresh Tomato Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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