1 whole chicken, cut up
1 onion, quartered
2 ribs celery, diced
1 1/2 tsp. salt
1/4 tsp. pepper
16 1/2 oz. white shoepeg corn
10 oz. frozen small butterbeans
1 lb. canned tomatoes
2 sm. potatoes, cubed
1/3 c. ketchup
2-3 tbsp. vinegar
1 tbsp. brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1/4 tsp. marjoram
2-3 tbsp. butter

Place chicken in Dutch oven and add enough water to cover well. Add onion, celery, salt, and pepper. Boil until chicken comes off bones easily. Remove chicken to cool and add corn, butterbeans, tomatoes, potatoes, ketchup and vinegar; cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worcestershire, Tabasco, brown sugar, marjoram, and butter. Serves 6-8.

NOTE: Vary amount of water for thick or soupy stew. Add a cup of chicken bouillon after the first or second serving.