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