2 lb. beef, cubed
Soup bone
1/2 lb. lamb, cubed
1 frying chicken, cut up
4 qt. water
Salt and pepper to taste
Red pepper to taste
2 c. diced potatoes
3 c. chopped onions
2 c. lima beans
4 carrots, diced
2 green peppers, diced
3 c. corn, fresh, if possible
2 c. okra, diced
6 c. tomatoes
1/2 tsp. garlic
1 c. minced parsley

Put the beef, soup bone, lamb, chicken, water, salt, pepper and red pepper into a heavy pot with a tight-fitting lid. Bring to a boil, then simmer, covered, for 2 hours. Remove the chicken skin and bones and cut meat into bite-size pieces; return to pot. Add potatoes, onions, lima beans, carrots, green peppers and corn. Simmer 2 hours; mixture will be thick.

Add okra, tomatoes, and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove. This soup will keep in the refrigerator for a long time. The flavor improves with age. Yield: 10 hearty servings.