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Enjoy this recipe from The Harvest Table .
Submitted by: Susan Jacobs from Vista, CA
1 lb. bacon, cut into 1-inch pieces
1 onion, chopped
28-oz. can stewed tomatoes
29-oz. can tomato sauce
2-15-oz. cans cut green beans, drained
2-15-oz. cans corn, drained
pepper to taste
2 c. shredded Cheddar cheese
Garnish: crusty bread, butter
Optional: hot pepper sauce to taste
In a large saucepan over medium-high heat, cook bacon until crisp; drain most of drippings. Add onion; reduce heat to medium and cook until tender. Add undrained tomatoes, tomato sauce, beans, corn and pepper; heat through. To serve, ladle into 6 soup bowls and top with cheese. Serve with crusty bread, butter and hot sauce, if desired. Serves 6. | |
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In a large saucepan over medium-high heat, cook bacon until crisp; drain most of drippings. Add onion; reduce heat to medium and cook until tender. Add undrained tomatoes, tomato sauce, beans, corn and pepper; heat through. To serve, ladle into 6 soup bowls and top with cheese. Serve with crusty bread, butter and hot sauce, if desired. Serves 6. |
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