1 (6 or 8 qt.) pot

Take 1 whole chicken and simmer in pot (that's about 2/3 full with water) until chicken is tender - away from bones.

Remove chicken, skin and debone it, cutting into small pieces; set aside until next day. (Refrigerate.)

Put pot with broth into refrigerator until next day when you skim all fat and now are ready to start:

ADD:

2 med. size onions, diced
1 lg. can tomatoes (chopped)
1 sm. can tomato sauce
1/4 c. red kidney beans
1/4 c. lentils
1/4 c. barley
1/4 c. split peas
1/4 c. sm. navy beans
1/4 c. black-eyed peas
1/2 tsp. sweet basil leaves
1/2 tsp. thyme
1/4 tsp. rosemary
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. black pepper or more
2 or 3 bay leaves

Bring to boil then simmer for at least 1 1/2 hours.

Add:

4 stalks celery (chopped)
4 lg. carrots (chopped)

Bring to simmer point again for 1 hour. Add chicken and simmer again for 1/2 hour. You're all done.