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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
1 pound pork shank |
1 pound veal shank |
1 pound beef shank |
1 pound breast of lamb |
1 (5- to 5 1/2-pound) baking hen |
4 quarts water |
3 cups peeled, cubed potatoes |
2 cups chopped onion |
1 cup chopped carrots |
1 cup diced celery |
2 medium-size green peppers, chopped |
2 (28-ounce) cans whole tomatoes, drained and chopped |
2 cups fresh or frozen corn |
2 cups fresh or frozen butter beans |
1 dried red pepper pod, crushed |
1 tablespoon plus 1 teaspoon worcestershire sauce |
1 1/2 teaspoons salt |
1/4 cup chopped fresh parsley |
Directions:
1. Combine first six ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 3 hours. Remove all meat from broth. Cool. Remove meat from bones, and cut into pieces. Return meat to broth.
2. Add remaining ingredients; stir well. Simmer, uncovered, 5 hours, stirring occasionally.
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