Backyard Booyah

• 5 pounds soup bones meaty
• 2 pounds oxtails
• 5 pounds chicken, whole
• 4 pounds beef soup bones meaty neck bones
• 2 pounds carrots sliced
• 6 large onions diced
• 1 large celery stalks sliced
• 6 large potatoes diced
• 1 large cabbage cut up
• 12 ounces corn kernels, canned drained
• 12 ounces peas, canned drained
• 12 ounces lima beans, canned drained
• 12 ounces green beans, canned drained
• 12 ounces green beans yellow beans
• 84 ounces tomatoes, canned 3 large cans
• 6 cloves garlic
• 1/2 ounce marjoram
• 6 each bay leaves

1. Cook the soup bones just until meat is tender.
2. Using a large canning kettle add beef broth and fill with water, so it is 3/4 full.
3. Add the rest of the uncooked meat and chicken.
4. Cook until meat falls off bones.
5. Bone all meat and remove chicken skin (discard).
6. Cut meat in pieces.
7. Place broth on stove to simmer.
8. Add onions, celery, carrots, cabbage and potatoes.
9. Cook for 2 hours.
10. Add all canned vegetables.
11. Bring to a slow boil, stirring constantly.
12. Add all the meats.
13. Cook slowly for another 2 hours.
14. In a square piece of cheesecloth put about 6 cloves of garlic, a good handful of marjoram and bay leaves.
15. Tie and put in with the vegetables.
16. Add salt and pepper to taste.
17. Paprika and other spices may be added, if desired.

meaty, oxtails, chicken, beef soup bones meaty neck bones, carrots, onions, celery, potatoes, cabbage, corn kernels, peas, beans, green beans, green beans, tomatoes, garlic, marjoram, bay leaves

Taken from recipeland.com/recipe/v/backyard-booyah-52973 (may not work)