1 (6 pound) stewing hen.
1 gallon of cold water.
2 stalks of celery, tops included (opt.).
1 Tablespoon of sugar.
5 medium size potatoes, peeled and cut in 1/2 inch cubes.
3 medium size yellow onions, peeled and coarsely chopped.
6 large ripe tomatoes, peeled, cored, seeded and coarsely chopped
2 (10 oz.) packages of frozen baby lima beans (do not thaw)
2 (10 oz.) packages of frozen whole kernel corn (do not thaw)
1/2 medium size sweet green pepper, cored and cut into short, thin slivers
2 Tablespoons of salt (about)
1/4 teaspoon of black pepper (about)
Clean chicken and place in a large kettle. Add water and celery, cover and simmer 1 to 2 hours until just tender
Remove the bird from the broth and cool.
Strain broth and skim off the fat.
Rinse the kettle, pour in the broth, add the sugar and all the vegetables except the corn and green pepper. Cover and simmer 1 hour.
Meanwhile, skin the chicken and shred the meat.
Return the chicken to the kettle and add the remaining ingredients, cover and simmer 40 to 45 minutes, stirring occasionally.
Taste for salt and add more if needed.
Serve hot in soup bowls.