Pumpkin Soup

• 1 lb. beef stew meat
• 1 lb. chicken
• 1 lb. cabbage
• 1 onion
• 3 cloves
• 3 medium size turnips
• 1/4 lb. vermicelli
• 1 Tbsp. lemon juice
• 2 lb. pumpkin
• celery leaves
• 3 big carrots
• 1 hot pimento (whole with stem)
• 6 medium sized potatoes
• 1/4 qt. water

1. Use a 9-quart kettle to boil the beef and chicken.
2. Remove scum.
3. When the meat begins to get tender (about 2 hours or 1 hour in pressure cooker), add all vegetables.
4. Continue boiling until meat is tender and vegetables cooked (1/2 hour).
5. Turn off heat and let cool.
6. Cube the meat and strain the vegetables through a fine sieve.
7. Return cubed meat and liquid to the kettle and bring to boil.
8. Add the pimiento, being careful not to break or puncture it.
9. Simmer until vermicelli is cooked.

beef stew meat, chicken, cabbage, onion, cloves, turnips, vermicelli, lemon juice, pumpkin, celery, carrots, pimento, potatoes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023048 (may not work)