Booya Soup Country Style

• 2 lbs cubed pork
• 2 lbs cubed beef
• 3 lbs short rib of beef
• 1 1/2 lbs oxtails
• 2 1/2 lbs soup bones, split
• 5 large onions
• 5 cups parsley sprigs
• 1/2 cup dried lima beans
• 1/2 cup dried split peas
• 1/4 cup salt
• 2 tablespoons pepper
• 1 tablespoon dried oregano, crushed
• 1 tablespoon paprika
• 1 tablespoon dried basil, crushed
• 1 teaspoon garlic salt
• 1 teaspoon dried savory, crushed
• 1 large red cabbage, chopped
• 3 cups diced carrots (1 lb.)
• 3 cups diced celery (1 lb.)
• 3 cups diced rutabagas
• 1 cup diced green pepper
• 3 (16 ounce) cans tomatoes
• 2 (15 ounce) cans green beans
• 1 (17 ounce) can peas
• 1 (17 ounce) can whole kernel corn

1. Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
2. Add water to cover; bring to boil and then reduce heat.
3. Cover and simmer about 5 hours or until meat is tender.
4. Remove meat from bones and cube; discard bones.
5. Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
6. Simmer covered for about 1 more hour.
7. Add undrained canned vegetables; simmer 1/2 hour more.
8. Enjoy!

pork, beef, beef, oxtails, onions, parsley sprigs, beans, peas, salt, pepper, oregano, paprika, basil, garlic salt, red cabbage, carrots, celery, diced rutabagas, green pepper, tomatoes, green beans, peas, whole kernel corn

Taken from www.food.com/recipe/booya-soup-country-style-139101 (may not work)