5 lb. stewing chicken, cut up
6 c. water
2 bay leaves
2 tsp. salt
1/2 tsp. pepper
4 slices bacon, but into 1/2 inch pieces
2 med. onions, sliced and separated into rings
2 med. potatoes, peeled and cubed
1 (16 oz.) can whole tomatoes, undrained, cut up
1 (8 oz.) can whole kernel golden corn, drained
1 c. frozen lima beans
1 tbsp. Worcestershire sauce
1 (20 oz.) can Campbell's pork and beans in tomato sauce
2 tbsp. chopped fresh parsley (optional)

In 6 quart Dutch oven, combine chicken, water, bay leaves, salt and pepper. Heat to boiling. Reduce heat, simmer, covered, 2 1/2 hours or until tender. Strain broth, skim fat. Reserve 4 cups broth (add water to equal 4 cups). Discard bay leaves. When cool, remove chicken from bones, cut up. In same Dutch oven, cook bacon until crisp.

Drain on paper towels. Spoon of all but 2 tablespoons drippings. Add onions, cook until tender, stirring often. Stir in potatoes, tomatoes, corn, lima beans, Worcestershire, reserved broth and chicken. Heat to boiling. Reduce heat, simmer, uncovered, 30 minutes. Stir in pork and beans. Simmer uncovered, 30 minutes longer. Stir in bacon. Add parsley, if desired.