1 (3 to 3 1/2 lb.) broiler-fryer
1 lb. boneless beef, cut into 1 inch cubes
1 lb. boneless veal, cut into 1 inch cubes
1 lb. boneless pork, cut into 1 inch cubes
1 gal. water
3 med. potatoes, peeled and cubed
3 med. carrots, scraped and sliced
1 lg. onion, chopped
1 lg. green pepper, chopped
1 c. frozen cut okra
1 c. shredded cabbage
1 c. frozen whole kernel corn
1 c. frozen lima beans
1 c. chopped fresh parsley
1/2 c. finely chopped celery
1 hot red pepper
2 c. tomato puree
2 tbsp. salt
1 tsp. ground beef pepper
1 to 1 1/2 tsp. hot sauce

Combine first 5 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until meat is tender.

Remove meat from broth, reserving broth; cool meat completely. Skin, bone, and chop chicken. Coarsely chop meat; set aside.

Skim off and discard fat from surface of broth. Measure broth, and return 3 quarts to Dutch oven. Add chopped meats and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 4 hours, stirring often. Add additional reserved broth and water, if necessary, to make desired consistency. Discard red pepper pod. Yield: 5 quarts.