1 c. dried Great Northern beans
3/4 c. dried baby lima beans
1/4 c. dried split peas
8 slices bacon
1 lb. beef or ham bones with meat
1 lg. cooking apple, peeled & chopped
5 stalks celery, including leaves, chopped
3 lg. carrots, sliced
2 lg. turnips, peeled & chopped
1 lg. green pepper, seeded & chopped
1 med. hot pepper, seeded & chopped fine
1 (3 lb.) broiler-fryer
1 1/2 qts. water
2 lg. potatoes, peeled & chopped
1 lg. onion, chopped
1/2 c. sliced okra
1 c. cabbage, shredded
1/2 c. fresh parsley, chopped
1 can peas, undrained
1 can whole kernel corn, undrained
3 cans whole tomatoes, undrained
2 tsp. salt
1 tsp. black pepper
1/2 tsp. chili powder

Sort and wash beans and peas. Place in a large bowl, cover with water 2 inches above beans and let soak overnight. Fry bacon. In a large pot put all the meat and the water and bring to a boil. Cover, reduce heat and simmer for 2 hours. Remove meat and bones from broth. Cool meat and remove from bones. Chop meat and set aside. Drain the water from the beans. Add the drained beans and peas to the broth. Cover and cook over medium heat for 30 minutes. Add meat and all other ingredients. Cover, reduce heat and simmer 2 to 3 hours, stirring often. Add more water for a thinner consistency, if desired. Makes about 1 1/2 gallons.