Seven C's Soup

1 head Cauliflower
6 med. Carrots
1 head Cabbage
1 can Corn
1 medium Chicken
1 can Chickpeas (garbanzo beans)
2 large Chives (onions)
3 strips bacon
garlic, salt, pepper to taste

Cook chicken in advance. Boil in 2 qts. water until meat falls away from the bone. Cool, debone, de-skin, and coarsely chop. Allow stock to cool.

Skim fat from broth. Add chicken and broth to pot along with an additional 2 qts of water. Chop cauliflower, cabbage, and carrots and add to pot. Drain cans of corn and chickpeas and add to pot.

Cook bacon until crisp (Save the bacon grease). Crumble bacon pieces and add to the pot. Chop 2 large onions and saute in bacon grease until soft
and slightly browned. Add to pot. Bring all ingredients to a slow boil, cover, reduce heat and simmer for 1-2 hours. Add and adjust garlic, salt and pepper to your taste.

This will make a large pot of soup. It also freezes well. Cornbread or garlic toast is a good compliment for this concoction.