2 gallons tomatoes
16 ears corn
4 bell peppers, chopped
2 hot peppers, chopped
2 c. okra, chopped
2 c. butter beans
3 lg. onions, chopped
1 c. sugar
1/2 c. vinegar
1/2 c. salt

Cook butter beans until tender, drain. Cut corn off the cob. Mix all ingredients and boil for 30 minutes.

Put in jars and seal.

Soup is ready to heat and serve.