8 med. ears of corn
5 1/2 lbs. tomatoes, peeled & chopped
3 med. onions, chopped
2 med. size green peppers, chopped
2 c. water
1 c. fresh baby lima beans
1 c. sliced fresh okra
1 hot pepper
1/4 c. vinegar
1/4 c. sugar
2 tbsp. salt

Cut corn from cob. Combine corn and remaining ingredients in a large Dutch oven; cover and bring to a boil. Cover; reduce heat and simmer 1 hour.

To Freeze: Cool completely. Spoon mixture into 1 pint freezer containers. Label and freeze. Thaw and heat soup before serving.