Booya Soup Country Style

Submitted by Mimi22

"Perfect for cold fall evenings."

 

• Ready In: 6hrs 20mins
• Ingredients: 25
• Yields: 3 gallons

ingredients

• 2 lbs cubed pork
• 2 lbs cubed beef
• 3 lbs short rib of beef
• 1 1⁄2 lbs oxtails
• 2 1⁄2 lbs soup bones, split
• 5 large onions
• 5 cups parsley sprigs
• 1⁄2 cup dried lima beans
• 1⁄2 cup dried split peas
• 1⁄4 cup salt
• 2 tablespoons pepper
• 1 tablespoon dried oregano, crushed
• 1 tablespoon paprika
• 1 tablespoon dried basil, crushed
• 1 teaspoon garlic salt
• 1 teaspoon dried savory, crushed
• 1 large red cabbage, chopped
• 3 cups diced carrots (1 lb.)
• 3 cups diced celery (1 lb.)
• 3 cups diced rutabagas
• 1 cup diced green pepper
• 3 (16 ounce) cans tomatoes
• 2 (15 ounce) cans green beans
• 1 (17 ounce) can peas
• 1 (17 ounce) can whole kernel corn

directions

1. Combine meats, bones, onion, parsley, split peas, lima beans and seasonings in a large kettle.
2. Add water to cover; bring to boil and then reduce heat.
3. Cover and simmer about 5 hours or until meat is tender.
4. Remove meat from bones and cube; discard bones.
5. Skim fat from stock. Return meat to kettle and add cabbage, carrots, rutabaga and green pepper.
6. Simmer covered for about 1 more hour.
7. Add undrained canned vegetables; simmer 1/2 hour more.
8. Enjoy!