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“This is one of my adopted recipes. I have not made it yet, so I don't know if I will be making revisions or not. As of now, I don't think I will be revising this recipe.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. THIS IS A BEAUTIFULLY COLORFUL DISH.
  2. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels.
  3. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients.
  4. Heat to boiling; reduce heat to low, cover; simmer 10 minutes.
  5. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender.
  6. With slotted spoon, arrange vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top.
  7. Arrange tomato wedges on top.

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