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1
Soak lima beans overnight in cold water then drain.
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2
Combine first 6 ingredients in small piece of cheesecloth and secure with a string.
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3
Add to an 8-quart pot with the stock and bring to a simmer over medium-high heat.
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4
Add hen, giblets, and 1 chopped onion.
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5
Simmer, covered, until the chicken is tender, about 1 1/2 to 2 hours.
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6
Chill overnight if desired.
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7
Skim fat from surface of stock.
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8
Remove chicken; discard skin and bones and cut meat into bite-size pieces.
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9
Set aside.
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10
Cook bacon until crisp in medium skillet over medium heat.
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11
Remove with slotted spoon to paper towel and drain well.
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12
Add to stock.
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13
Pour off all but 2 tblsp fat and place skillet over high heat.
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14
Add remaining onion and saute quickly until browned.
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15
Add to stock along with potatoes, tomatoes, lima beans, tomato paste, red pepper, salt, and pepper, and stir to combine.
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16
Cover partially and simmer until beans are tender, about 40 to 60 minutes.
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17
Stir in reserved chicken, okra, and corn.
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18
Bring stew to simmer, then drop dumpling batter in by tablespoonfuls.
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19
Cover pot securely and simmer until dumplings are puffed and a toothpick inserted in center comes out clean, about 15 Turn into soup tureen to serve or spoon dumplings into heated bowls and ladle soup over.
