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 oz.) can pinto beans
1 c. frozen corn
1/2 c. water
1/8 tsp. pepper
1 tsp. sugar
1/4 tsp. dried thyme leaves, crushed

Cook bacon until crisp. Remove bacon and set aside. In 4 quart saucepan saute 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 10-15 minutes or until thoroughly heated. Garnish with crumbled bacon. Serves 6.