2 slices bacon
1/2 c. chopped onion
1/2 c. chopped celery
1 (28 oz.) can whole tomatoes, cut up
1 (10 3/4 oz.) can condensed tomato soup
1 (15 1/2 oz.) can light or dark kidney beans, drained
1/2 c. water
1 tsp. sugar
1/4 tsp. dried thyme leaves, crushed
1/8 tsp. pepper

Cook bacon in 4 quart pan until crisp; remove bacon reserving 1 tablespoon drippings. Crumble bacon; set aside. Heat reserved drippings in pan over medium heat. Add onion and celery; cook and stir until vegetables are tender-crisp. 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. Yields: 6 (1 1/3 cup) servings.