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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (3- to 4-pound) whole chicken |
1 (2-pound) beef chuck roast |
2 pounds pork loin chops, trimmed |
5 quarts water |
1 dressed rabbit (optional) |
1 pound tomatoes |
5 potatoes |
5 celery stalks |
4 carrots |
2 onions |
2 green bell peppers |
1 small cabbage |
2 cups frozen whole kernel corn |
1 cup frozen baby lima beans |
1 cup frozen english peas |
3 garlic cloves, minced |
2 quarts beef broth |
1 (32-ounce) bottle ketchup |
2 cups dry red wine |
1 (10-ounce) bottle worcestershire sauce |
1/4 cup white vinegar |
1 tablespoon salt |
1 tablespoon pepper |
1 tablespoon dried thyme |
Directions:
1. Bring first 4 ingredients and, if desired, rabbit to a boil in a large heavy stockpot. Cover, reduce heat, and simmer 1 hour or until tender. Remove meats, reserving liquid in stockpot; skin, bone, and shred meats, and return to pot.
2. Chop tomatoes and next 5 ingredients; shred cabbage. Add chopped vegetables, corn, and next 11 ingredients to meats; cook over low heat, stirring often, 4 hours.
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