In a very large stock pot, bring chickens, garlic head, herbs, bay leaves, and salt and pepper to a boil and cook for approximately one hour. Remove chickens and set aside. With a fine mesh strainer, scoop out herbs and garlic from the pot. Save the stock. When the chickens are cooled enough to handle, debone and shred into pieces.

In a large sauté pan, add olive oil over medium high heat. Once the oil is hot, add the onions, carrots, and celery. Cook until soft and tender, approximately 5 minutes. Add minced garlic and cook for about 1 minute and remove from heat.

Add the chicken, sautéed vegetables, cabbage, butter beans, and cans of tomatoes to the stock pot and bring to a boil. Cook for about 30 minutes stirring occasionally. Add potatoes, and cook for another 30 minutes stirring occasionally. Turn the heat down to medium and add corn. Cook for 15 minutes stirring occasionally. Taste to see if any more salt and pepper need to be added.