3 - 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 gallon 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 to 1 1/2 tsp. hot sauce

Combine first 5 ingredients in a large kettle or Dutch oven, bring to a boil. Cover; reduce heat, and simmer 2 hours 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 or kettle. Add chopped meats, potato, and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, uncovered, 4 hours, stirring often. Add additional broth and water if necessary, to make desired consistency. Discard red pepper pod. Yield 5 quarts. Great for a company supper. Serve a salad and a hearty rye or French bread. Freezes well if any left over.