Chicken Vegetable Soup

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4 lb. chicken

4 lb. carrots, diced

1 large stalk celery

4 lb. potatoes, diced

5 lb. onions, chopped

1 lb. English peas (fresh or

frozen or canned)

2 lb. corn (fresh, frozen or

canned)

64 oz. tomato soup

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Cook the chicken in a large stock pot of water and remove meat from bones;

cut in small pieces. Put the stock back on low heat. Peel or scrub

carrots and cut in small pieces; add to the stock. Clean the

celery and cut up; add to the stock. Peel and dice the

potatoes and add to the stock. Peel and chop the onions; add

them, the chicken, peas and tomato soup to the stock. Add the

corn last (if corn and peas are fresh, cook 15 or 20 minutes,

being careful not to let it scorch). Makes about 5 gallons.

May be canned by pressuring for 1 hour at 10 pounds.

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