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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 3 1/2-pound) broiler-fryer, cut up |
2 pounds beef shank |
1/2 pound veal |
4 quarts water |
1 tablespoon salt |
1 teaspoon pepper |
1/8 teaspoon red pepper |
2 cups peeled, cubed potatoes |
2 cups chopped onion |
2 cups sliced fresh okra |
1 cup chopped carrots |
1 cup chopped fresh parsley |
2 (17-ounce) cans whole kernel corn, undrained |
1 (28-ounce) can whole tomatoes, undrained and chopped |
1 (10-ounce) package frozen baby lima beans |
2 medium-size green peppers, chopped |
1 clove garlic, minced |
Directions:
1. Combine chicken, beef shank, veal, water, and seasonings in an 8 1/2-quart stock pot. Bring to a boil; cover and simmer 2 hours. Remove chicken, beef, and veal from broth. Remove meat from bones, and cut into pieces. Return meat to broth, stirring well.
2. Add remaining ingredients. Simmer, uncovered, 2 hours, stirring frequently.
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