2 gallons ripe tomatoes
10 lg. ears white corn
1 c. sugar
1 c. vinegar
1/2 c. pickling salt
4-5 hot peppers, chopped
5 lg. onions
1 lg. cabbage, shredded
1 1/2 - 2 c. sliced okra
1 qt. water
2-3 c. baby lima beans

Cook beans in enough water to cover at all times for 15 minutes after they come to a boil. Put all ingredients in a large pot. Cook 30 minutes after coming to a boil. Stir almost constantly while cooking. Put into sterile jars and seal. When serving, add small amount of cooked potatoes to soup. Season with black pepper and add cooked beef, chicken, or ground chuck (if desired).