Makes:
20 servings
Total Time:
2 hr 30 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 2 or 3 whole chickens, cut up
- 4 cans (10 oz. each) pork and beans
- 1 can (16 oz.) tomatoes, chopped
- 1 can (16 oz.) corn, drained
- 2 cans (16 oz. each) lima beans
- 1 lb. cabbage, shredded
- 1 lb. carrots, sliced
- 1 bunch celery, chopped
- 46 oz. can vegetable juice cocktail
- 14 oz. bottle catsup
- 1 large onion, chopped
- 2 lbs. potatoes, diced
- Salt and pepper to taste
make it
Rinse the chicken and pat dry. Bake covered at 375 degrees for one hour. Reserve the drippings in a bowl. Cool. Skim the surface. Remove the meat from the bone. Cut into one-inch pieces.
Combine the drippings and chicken in a 3 gallon stockpot. Add the pork and beans, tomatoes, corn, lima beans, cabbage, carrots, celery, vegetable juice, catsup, onion, potatoes, and salt and pepper.
Simmer for 1 1/2 hours, stirring frequently.
Notes
This is a recipe that my mother made often when we stayed at our cottate when I was growing up.
My mother would make this recipe if a lot of company was coming. She would make several different kinds of biscuits and sit back and watch everyone enjoy a wonderful meal!
Everytime I make this, I think of my dear mother who taught me a lot about cooking and baking.
