Kentucky Burgoo

• 2 lb. beef, cubed
• 1 soup bone
• 1/2 lb. lamb, cubed
• 1 frying chicken, cut up
• 4 qt. water
• Salt and pepper to taste
• Red pepper to taste
• 2 c. diced potatoes
• 3 c. chopped onions
• 2 c. lima beans
• 4 carrots, diced
• 2 green peppers, diced
• 3 c. corn (fresh, if possible)
• 2 c. okra, diced
• 6 c. tomatoes (fresh or canned)
• 1/2 t. garlic
• 1 c. minced fresh parsley

1. Combine beef, soup bone, lamb, chicken, water, salt, pepper and red pepper in a very large, heavy pot with a tight fitting lid. Bring to a boil, then simmer, covered, for 2 hours. Remove chicken from the soup, skin and bone; cut meat into bite-size pieces. Return chicken meat to pot. Add potatoes, onion, lima beans, carrots, green peppers and corn. Simmer 2 hours. Mixture will be thick but should not stick. Add water sparingly, if necessary, to keep from sticking. Add okra, tomatoes and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove.

beef, lamb, chicken, water, salt, red pepper, potatoes, onions, beans, carrots, green peppers, corn, okra, tomatoes, garlic, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34520 (may not work)