Booyah
Jackie Aprill
ingredients
Soup- 2 1/2 pound beef roast or round steak (with bone)
- 7 pounds chicken pieces
- 2 1/2 gallons water
- 2 large bunches celery, chopped
- 1 1/2 pounds carrots, chopped
- 2 pounds potatoes, peeled and diced
- 1/2 pound onion, diced
- 1/4 pound cabbage, sliced
- 1/2 cup navy beans (soaked in water overnight)
- 1/4 cup splits peas (soaked in water overnight)
- 1/2 pound frozen peas
- 1 can corn, drained
- 1 can green beans, drained
- 1 1/2 cans diced tomatoes
- 3 tablespoons lemon juice
- salt and pepper
- chili powder
- marjoram
- thyme
- sage
- parsley
directions
- 1
Divide water into 2 large pots, bring to a simmer. Cook beef in one and chicken in the other pot for 3 hours.
- 2
Remove beef and chicken from water, strain water and rinse out pot. Return all the water to one pot.
- 3
Remove beef and chicken from the bone and pull into small pieces. Return to the water.
- 4
Add vegetables and lemon juice to the water and meat. Add any optional seasoning you desire. Bring to a boil and simmer for an additional 2-3 hours. Add salt and pepper to taste.
notes
You can also use turkey instead of the chicken.
Source: Florence Drella
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