3 lb. stewing hen, cut up
1 1/2 tsp. salt
1/4 lb. salt pork, cut in 1-inch pieces
4 c. peeled, thickly sliced tomatoes
2 c. fresh cut corn
1 c. coarsely chopped potatoes
1 (10 oz.) pkg. frozen lima beans
1/2 c. chopped onion (1 sm.)
1 tsp. salt
1/4 tsp. pepper
Dash of cayenne pepper

Place chicken in large heavy kettle or Dutch oven with just enough water to cover. Add 1 1/2 teaspoons salt. Cover; simmer gently until tender, about 2 hours. Add more water if necessary. Skim excess fat off, if desired. Add pork, vegetables and seasoning. Simmer slowly until soup is thick and well blended, about 2 hours. Yield: 8-10 servings. Flavor improves if refrigerated and reheated.

If using canned vegetables: Substitute in these amounts: 2 (1 pound) cans tomatoes, 1 (1 pound) can whole kernel corn, 1 (1 pound) can whole new potatoes. Include vegetable liquid, too!