2 chickens
6 celery sticks
3 med. onions
3 tsp. salt
Dash pepper
1 bay leaf
1 tsp. parsley
2 qts. tomatoes
1 lg. can corn
1 lg. can peas
1 lg. can lima beans
1/4 lb. carrots
4 potatoes

Boil chicken, cool and shred; return to broth. Chop celery and onions; add to broth. Slice carrots and dice potatoes; add to broth. Add rest of ingredients; stir. Cook slowly until thick, stirring occasionally.