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Bacon Vegetable Soup

8 slices bacon
1/2 cup chopped onion
1/2 cup sliced celery
5 cup water
1 package frozen corn (10 oz.)
1/2 cup sliced carrots
1 potato, pared, sliced
1 package frozen green beans
4 cup chopped, crushed tomatoes
1 tablespoon salt
1 teaspoon sugar
1/4 teaspoon basil
1/4 teaspoon pepper
1/2 to 1 cup small pastas (alphabets, rosamarino, etc.)

Chop bacon into small pieces, cook until crisp in Dutch oven or soup pot. Drain all but 2 tablespoons fat. Saut?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.

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