Chicken Stew - cooking recipe

Ingredients

1 medium chicken or 4 to 6 leg quarters
1/2 qt. tomato juice
1 large onion, chopped
1 can lima beans, drained
1 can black-eyed peas, drained
1 can whole kernel corn, drained
2 c. cut okra (optional)

Preparation

Boil chicken in 6 cups water.
Let cool and cut into small pieces (deboned and fat removed).
Add remaining ingredients to broth.
Cook on low-medium heat until vegetables are tender, 30 to 45 minutes.
Add salt to taste and usually 4 to 6 chicken bouillon cubes.