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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 24 |
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Perfect for cold fall evenings. Ingredients:
2 lbs cubed pork |
2 lbs cubed beef |
3 lbs short rib of beef |
1 1/2 lbs oxtails |
2 1/2 lbs soup bones, split |
5 large onions |
5 cups parsley sprigs |
1/2 cup dried lima beans |
1/2 cup dried split peas |
1/4 cup salt |
2 tablespoons pepper |
1 tablespoon dried oregano, crushed |
1 tablespoon paprika |
1 tablespoon dried basil, crushed |
1 teaspoon garlic salt |
1 teaspoon dried savory, crushed |
1 large red cabbage, chopped |
3 cups diced carrots (1 lb.) |
3 cups diced celery (1 lb.) |
3 cups diced rutabagas |
1 cup diced green pepper |
3 (16 ounce) cans tomatoes |
2 (15 ounce) cans green beans |
1 (17 ounce) can peas |
1 (17 ounce) can whole kernel corn |
Directions:
1. Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
2. Add water to cover; bring to boil and then reduce heat.
3. Cover and simmer about 5 hours or until meat is tender.
4. Remove meat from bones and cube; discard bones.
5. Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
6. Simmer covered for about 1 more hour.
7. Add undrained canned vegetables; simmer 1/2 hour more.
8. Enjoy!
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