C~B'S Brunswick Stew - cooking recipe

Ingredients

2 lb. snap beans
2 lb. small butter beans
1 lb. fordhook butter beans
1 1/2 lb. whole kernel corn
1 gal. tomatoes (in juice)
2 cans cream-style corn
1 (15 oz.) can tomato sauce
1 small onion, chopped
8 medium potatoes, diced
3 to 4 lb. stew beef
1 (3 to 4 lb.) chicken
1 slice country ham or soup bone

Preparation

Cook chicken and remove skin and bones (dice in small pieces). Prepare stew beef to your taste. Remove ham and return chicken and stew beef to ham stock (reserve chicken and beef stock). Add all vegetables except cream-style corn (if more liquids are needed, use chicken or beef stock). Add cream-style corn when vegetables are done. Add a pinch of sugar.