1 (3 lb.) chicken
5 c. water
2 (10 oz.) pkgs. frozen baby lima beans
2 (10 oz.) pkgs. frozen whole kernel corn
2 (28 oz.) cans crushed tomatoes
1 sm. can whole tomatoes, chopped
3 med. potatoes, peeled & diced
2 tbsp. butter
1 tbsp. salt
1 to 1 1/2 tsp. black pepper
1/2 to 1 tsp. red pepper

Put chicken and water in large Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove chicken from stock--debone and chop coarsely. Add chicken plus all other ingredients back into the stock in the Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, for about 4 1/2 hours, stirring often. Yield: 3 1/2 to 4 quarts. Freezes well.