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Categories:Viewed: 46 - Published at: 7 years ago
Ingredients
- 2 slices bacon
- 12 cup onion, chopped
- 12 cup celery, chopped
- 28 ounces whole tomatoes, cut up
- 10 34 ounces tomato soup
- 15 12 ounces kidney beans, drained
- 11 ounces corn, undrained
- 12 cup water
- 1 teaspoon sugar
- 14 teaspoon dried thyme
- 18 teaspoon pepper
Method
- Cook bacon in a 4-quart saucepan or Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings.
- Crumble bacon, set aside.
- Heat reserved drippings in saucepan over medium heat.
- Add onion and celery; cook and stir until vegetables are crisp-tender.
- Stir in remaining ingredients; bring to a boil.
- Reduce heat to low; cover and simmer 10 to 15 minutes or until thoroughly heated.
- Garnish each serving with crumbled bacon.
