Delma'S Soup

• 4 chicken breast halves, boneless and skinless
• 2 lb. stew beef, boneless
• 1/2 lb. bacon, lean and thick, cut into small pieces
• 1 (32 oz.) pkg. frozen mixed vegetables
• 1 (20 oz.) can diced tomatoes
• 1 (10 oz.) pkg. frozen yellow corn
• 1 (10 oz.) pkg. frozen butter beans
• 6 fresh carrots
• 2 med. potatoes
• 3/4 c. celery, chopped
• 1 med. onion, chopped
• 1 can creamed corn
• 8-10 bouillon cubes (beef or chicken)
• 1 (48 oz.) can V-8 juice
• 2 Tbsp. sugar, or to taste

1. Rinse chicken and remove any remaining fat.
2. Place in refrigerator and soak overnight in salted water.
3. Drain chicken, rinse and put in large pot with water to cover.
4. While chicken is cooking, cut beef into small pieces.
5. When chicken is done, remove from pot.
6. Rinse beef and add to cooking liquid along with bacon. While this is cooking, cut up chicken and add to pot along with bouillon cubes.
7. Add tomatoes and frozen vegetables.
8. While cooking, cut up remaining raw vegetables and add with V-8 juice and creamed corn.
9. Cook until vegetables are done.
10. Add sugar last.
11. This should be sufficiently salty, but pepper may be added if desired.
12. Soup may be thinned with water, if desired.

chicken, stew beef, bacon, frozen mixed vegetables, tomatoes, frozen yellow corn, frozen butter beans, carrots, potatoes, celery, onion, corn, bouillon, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=65563 (may not work)