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CHICKEN BOOYAH

5 lb. stewing chicken, cut up
1 1/2 lb. beef stew meat
1/4 lb. lean pork, cubed
1/2 lb. dried Navy beans, soaked overnight
1/2 lb. split green peas
2 c. canned whole tomatoes
4 c. diced carrots
2 1/2 c. diced onions
3 c. diced celery
1/2 lemon, peeled and cut into pieces
8 c. diced potatoes
4 c. shredded cabbage
4 tbsp. butter
Salt and pepper to taste

Put cut-up chicken, beef and pork in a large soup kettle. Cover
with cold water. Slowly bring to a boil. Skim. Then simmer 1
hour. Add drained Navy beans, green peas, tomatoes, carrots, onions,
celery and lemon. Cook about 3 hours. Add potatoes, cabbage,
butter, salt and pepper. Simmer 30 minutes. NOTE: During cooking,
it will be necessary to add water to keep meats and vegetables
covered.

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