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.

In a 2 qt saucepan, cook beef, onion and green pepper until the vegetable are tender. Drain, add the next 6 ingredients, cover and simmer for 20 min. Sprinkle individual servings with cheese if desired.