1 lg. fryer (3 lbs. or more)
1 qt. tomatoes
1 large onion, chopped
1 c. diced celery
4 potatoes, diced
1/2 tsp. thyme (more if desired)
1 c. ketchup
1 small cabbage, chopped
1 1/2 pts. snap beans, cut
2 medium cans garden peas
Salt, sugar, black and red pepper to taste

Cut fryer in pieces and cook in salted water until tender enough to remove meat from bones - use broth for soup. Add tomatoes, onion, cabbage, celery, thyme and deboned chicken to broth. Salt, sugar, black and red pepper can e added as long as needed. Cook about 1 1/2 hours.

Add remaining ingredients, except garden peas which may be added during the last 45 minutes of cooking. Let soup cook slowly until all vegetables are done and chicken has cooked in pieces. Water may be added during cooking time as needed. This soup has a better flavor if allowed to cook slowly for several hours. Yields: 6 to 8 quarts. Freezes well.