8 slices bacon
1/2 c. chopped onion
1/2 c. sliced celery
5 c. water
1 pkg. frozen corn (10 oz.)
1/2 c. sliced carrots
1 potato, pared, sliced
1 pkg. frozen green beans
4 c. chopped, crushed tomatoes
1 tbsp. salt
1 tsp. sugar
1/4 tsp. basil
1/4 tsp. pepper
1/2 to 1 c. sm. pastas (alphabets, rosamarino, etc.)

Chop bacon into small pieces, cook until crisp in Dutch oven or soup pot. Drain all but 2 tablespoons fat. Saute onion and celery in bacon fat; drain. Add all other ingredients EXCEPT pasta and tomatoes. Stir, bring to boil, simmer covered 30 minutes. Add tomatoes and pasta. (The pasta is optional and makes the soup thicker.) Stir well, cover and simmer, 30 minutes or longer. Serve with crusty rolls; delicious leftover!