1 lb, lean beef diced
1 lb. pork diced
1 lb. ground chuck
2 (28 oz. ea.) cans tomatoes
2 (15 oz. ea.) cans green bean
1 (15 oz.) can creamed corn
1 (15 oz.) can whole kernel corn
1-2 whole onions diced
1 1/2 cup frozen baby limas
1 1/2 cup frozen black eyed peas
1-2 lb. baby carrots
1-2 lb. peeled diced potatoes
1 lb. frozen cut okra
32 oz. beef stock
tomato juice (at least a quart)
1-3 jalapenos
salt, pepper, crunched red pepper

Brown diced beef and diced pork. Add to very large stock pot. Add beef stock. Simmer covered til meat is very tender (about 1 to 2 hours).

In skillet brown ground beef. Drain. Add to stock pot. Add tomatoes (if whole tomatoes, break apart with hands). Add diced onions, whole jalapenos and all vegetables except potatoes. Add beef stock. Add tomato juice to cover. Add salt, pepper and crushed red pepper, to taste. Cover and simmer on low 2 hours.

Add diced potatoes and more tomato juice (or a little water). Taste and season with salt and pepper, if needed. Cover, return to simmer until potatoes and carrots are tender (about 1 to 2 hours). Remove jalapenos.

Recipe make 11 to 13 quarts. Freeze in quart containers. Delicious!!!

Submitted by: Rhonda Wood