2 med. onions, chopped
1 med.-sized green pepper, chopped
1/2 c. chopped celery
2 tbsp. bacon drippings
3 c. frozen English peas
3 carrots, thinly sliced
2 med. potatoes, cubed
2 (16 oz.) cans whole tomatoes, undrained and chopped
1 (8 oz.) bottle French salad dressing
1 c. water
1 (4 oz.) can sliced mushrooms, drained
1/4 tsp. pepper

Saute onion, green pepper and celery in bacon drippings. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Yield: 2 1/2 quarts.