Vegetable Soup - cooking recipe

Ingredients

8 medium ears fresh corn
19 medium tomatoes, peeled and chopped
3 medium onions, chopped
2 c. water
1 c. fresh baby lima beans
1 c. sliced fresh okra
1 hot pepper
1/4 c. vinegar
1/4 c. sugar
2 Tbsp. salt

Preparation

Cut corn from cob.
Combine corn and remaining ingredients in large Dutch oven.
Cover and bring to a boil.
Cover, reduce heat and simmer for 1 hour.
To freeze, cool completely.
Spoon mixture into 1 pint freezer containers.
Label and freeze.
Thaw and heat soup.
Makes 7 1/2 pints.