1/2 lb. bacon, cut in 1 1/2 inch pieces
1 green pepper, cut in 1/2 inch cubes
1 med. onion, cut in 1/2 inch pieces
3 c. celery, sliced 1/4 inch
2 (2 oz.) cans mushroom stems and pieces
1 qt. whole tomatoes, cut up with spoon
1 (8 oz.) can tomato sauce
5 or 6 sm. (2 1/2 to 3 inch) zucchini or 1 lg, cut in 1 inch pieces
1 c. water
1/2 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 1/2 tsp. sweet basil or allspice
1 tsp. sugar

In large Dutch oven, fry bacon. When brown, add green pepper, onion and celery. Saute briefly. Add tomatoes and tomato sauce, water and seasonings. Cook, loosely covered, 30 minutes. Add zucchini. If using a large zucchini, remove seeds. Cook covered until zucchini is tender, about 30 minutes. At this point, soup may be cooled and frozen.

To serve the same day, reheat soup 30 minutes before serving. Serves 8 to 10.