1 large stewing chicken, cut up
2 qt. water
1 T. salt
3 chopped onions
4 large chopped, pared potatoes
6 carrots, chopped
2 C. cut green beans
1/2 small head cabbage, chopped
2 beef bouillon cubes
1 (16 oz.) can tomatoes with juice
Salt and pepper, to taste

Put chicken, water and salt in large kettle. Cover and bring to
simmer. Cook until very tender, about 3 hours.

When chicken is done, remove from broth. Let cool slightly, then
remove and discard bones and skin. Cut meat into serving size
pieces. Strain broth to remove bits of bone, etc.

To broth add onions, potatoes, carrots, green beans, cabbage,
bouillon and tomatoes. Simmer just until vegetables are tender,
about 30 minutes.

Return chicken to soup and heat through. Add additional salt and
pepper to taste.

Makes about 12 large servings.

B-man :wink: