|Potatoes||6 Medium, peeled and sliced|
|Green pepper||1 Medium, diced|
|Onion||1 Small, minced|
|Tomatoes||2 Medium, chopped|
|Frozen baby lima beans||10 Ounce (1 Package)|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||1 1⁄2 Teaspoon|
1. In 5-quart Dutch oven or saucepot over medium-low heat, cook bacon until browned; remove to paper towels to drain. Crumble bacon; reserve.
2. In drippings remaining in Dutch oven over medium heat, cook potatoes, green pepper, and onion, stirring frequently, until pepper and onion are tender. Add tomatoes and remaining ingredients; over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally, until vegetables are tender and mixture thickens slightly.