Booya Soup Country Style - cooking recipe

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

Preparation

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.
Enjoy!