Ingredients

2 pounds beef, cubed
Soup bone
1/2 pound lamb, cubed
1 frying chicken, cut up
4 quarts water
Salt and pepper to taste
Red pepper to taste
2 cups diced potatoes
3 cups chopped onions
2 cups lima beans
4 carrots, diced
2 green peppers, diced
3 cups corn
2 cups okra, optional
6 cups tomatoes
1/2 teaspoon garlic
1 cup minced parsley

Directions

Put the beef, soup bone, lamb, chicken, water, salt, pepper and red pepper in a heavy pot with a tight-fitting lid. Bring to a boil, then simmer, covered, for two hours. Remove the chicken skin and bones and cut meat into bite-size pieces. Return meat to pot. Add potatoes, onions, lima beans, carrots, green peppers and corn. Simmer two hours. Mixture will be thick but should not stick. Add water sparingly, if necessary. Add okra, tomatoes and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove. Soup will keep in refrigerator for several days. The flavor improves with standing. Makes 10 servings.