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Categories:
bacon fresh onion celery tomatoes water salt pepper sugar corn celery carrot potato tomatoes fresh green beans dried leaf thyme
Viewed: 10 - Published at: 9 years agoIngredients
- 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
Method
- 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.
