4 slices bacon
12 sm. white onions
1 sm. green pepper, diced
2 c. hot water
2 c. green beans
6 ears corn, broken in thirds
1 tbsp. salt
2 tsp. sugar
1/4 tsp. white pepper
6 sm. zucchini, cut into 1 inch chunks
2 lg. celery stalks, cut into 1 inch slices
1 lg. tomato, cut into wedges

In a 6 quart Dutch oven (or fry pan) over medium heat, fry bacon until crisp; drain on paper towels.

To drippings in pan, add onions and green pepper; cook until golden; ad hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer for 10 minutes. Add zucchini and celery; cover and cook for 8 to 10 minutes until all vegetables are tender. With slotted spoon, arrange vegetables on large platter, or in a large, shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.