In large skillet, cook and stir mushrooms and green pepper in butter 5 minutes. Blend in flour, salt & pepper.

Combine ingredients in large soup kettle. Cook slowly until vegetables are tender (1 hour). Serve in soup bowls along with fresh Italian bread.

Brown meat lightly in small amount of oil. combine water, vinegar, sugar, cornstarch, salt and 1 cup pineapple juice, drained from the chunks.