2 gallons ripe peeled tomatoes
1 c. sugar
1/2 c. salt
1 1/2 pt. butter beans
1 1/2 pt. corn
6 med. onions
Okra to suit your taste

I like to cook a pound or more of boneless stew meat and a piece of fat back done. Discard the fat back. Chop your boneless meat into real small pieces. add about a quart of water. Boil the tomatoes and onion about 30 minutes. I like to have the butter beans and corn already cooked. Add them to your soup. Box and freeze.