Ingredients
4 large onions, halved and thinly sliced1/4 cup butter, cubed1 broiler/fryer chicken (3 to 4 pounds), cut up8 cups water2 cans (28 ounces each) crushed tomatoes1-3/4 cups ketchup1 can (6 ounces) tomato paste1 can (10-3/4 ounces) condensed tomato soup, undiluted2 medium jalapeno peppers, seeded and chopped3 teaspoons salt1 teaspoon Worcestershire sauce1 teaspoon hot pepper sauce1 teaspoon pepper2 pounds ground beef, cooked and drained1 pound cubed fully cooked ham1 package (16 ounces) frozen cut green beans1 package (16 ounces) frozen butter beans1 package (16 ounces) frozen corn6 cups hot mashed potatoes (without added milk and butter)
Preparation
In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.
