Boiled Beef Dinner, Creole Style (Puchero Criollo)

• 2 (10 3/4 ounce) canscondensed tomato bisque soup
• 2 soup cans water
• 2 lbs well-trimmed boneless chuck roast (about 1 1/2-inch thick)
• 8 chicken wings (about 1 1/2 lbs.)
• 3 medium carrots, cut in 2-inch pieces
• 8 small whole white onions
• 2 small purple-top turnips, quartered
• 1 (15 ounce) can chickpeas, drained
• 12 lb pepperoni, sliced 1/2-inch thick
• 12 small head cabbage, cut in wedges

1. Combine soup, water, and beef in a large, heavy saucepan; cover and simmer 1 hour.
2. Add chicken wings, carrots, onions, and turnips; simmer 10 minutes.
3. Add remaining ingredients; simmer 15 minutes more, or until done, stirring occasionally.
4. Spoon off fat.
5. Arrange meat and vegetables on a heated platter; serve broth as soup.

water, chuck roast, chicken, carrots, white onions, purple, chickpeas, pepperoni, cabbage

Taken from www.food.com/recipe/boiled-beef-dinner-creole-style-puchero-criollo-455806 (may not work)