Corn, Okra, and Tomato Soup

Drain tomatoes, reserving liquid, and chop or crush tomatoes into 1/2-inch pieces.

Cut stem ends and tips from okra pods and discard. Cut okra into 1/4-inch slices.

Combine reserved tomato liquid, tomatoes, okra, and corn in a 4-quart pot and stir to combine. Add enough water to make a nice consistency, but not too thin.

Over medium heat, bring soup to a simmer. Cook, uncovered, 20 minutes.

Stir crumbled bacon into soup just before serving, or sprinkle on top of individual servings as a garnish. Serve piping hot with freshly baked cornbread.

NOTE: This soup freezes well.