2 lb. cubed pork
2 lb. cubed beef
3 lb. beef short ribs
1 1/2 lb. oxtails
2 1/2 lb. soup bones, split
5 lg. onions
5 c. parsley sprigs
1/2 c. lima beans (dry)
1/2 c. split peas (dry)
1/4 c. salt
2 tbsp. pepper
1 tbsp. dried oregano, crushed
1 tbsp. paprika
1 tbsp. dried basil, crushed
1 tsp. garlic salt
1 tsp. dried savory, crushed
1 lg. head red cabbage, chopped (15 c.)
3 c. diced carrots (1 lb.)
3 c. diced celery (1 lb.)
3 c. diced rutabaga
1 c. diced green pepper
3 cans tomatoes (16 oz. each)
2 cans green beans (15 oz. each)
1 can peas (17 oz.)
1 can whole kernel corn (17 oz.)

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