2 chickens
Chopped celery
5 or 6 oz. frozen green pepper (may use fresh)
5 or 6 oz. frozen onion (may use fresh)
1 1/2 lbs. tomato sauce or canned or fresh tomatoes
1 lb. frozen lima beans
1 1/2 lbs. frozen corn
Salt and pepper
2 bay leaves
Fine herbs

Cook whole chickens until tender. Cool slightly. Remove chickens from kettle and remove skin and bones. Return chicken back to kettle and broth - add celery, green pepper, onion, tomato sauce and seasonings to taste. Simmer about an hour. Remove bay leaves. Add lima beans and corn. Continue simmering until done. Serve in bowls. This is also good rewarmed. This is a large recipe. Freeze any excess for a hearty and quick meal another day. Serves 10-12.