Ingredients are : 4 each Bacon slices
Onions — small white
Green pepper — small diced
2 cups Hot water
1 pound Green beans
6 each Ears of corn — broken-1/3s
1 tablespoon Salt
2 teaspoons Sugar
1/4 teaspoon Pepper — white
6 each Zucchini, small — 1″ chunks
Celery stalks — 1″ slices
Tomato, large — cut in wedges
And the recipe is
Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. 2. 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. 3. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. 4. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top.
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