1 (3 1/2 to 4 lbs.) chicken
1 beef soup bone, with some meat
1 1/2 tsp. salt
1/2 tsp. black pepper
1 sm. pod red pepper
2 med. size onions, chopped
1 lb. butter or lime beans, shelled
2 1/2 lbs. ripe, peeled tomatoes, chopped
1 lb. fresh sliced okra
12 ears of corn, cut from the cob
1 tsp. sugar
Worcestershire sauce

Put the chicken and beef bone in large kettle or saucepan and cover with water. Add salt, pepper and red pepper. Simmer until the meat falls from the bone. This will take about 2 1/2 hours. Remove beef and chicken from broth and discard skin, bones and gristle. Strain the broth and return to kettle.

Add meat which should be cut in bite-size pieces, not chopped. Add vegetables, except corn, and simmer until vegetables are tender. Add corn and sugar, and simmer about 10 more minutes. Add Worcestershire sauce to taste and more salt if necessary. Serve in big soup bowls with corn cakes.