|Meaty chicken pieces||2 Pound (Breasts, Thighs, And/Or Drumsticks)|
|Beef shank crosscuts||1 1⁄2 Pound|
|Lean boneless pork/Lean boneless lamb||8 Ounce, cut into 1/2-inch cubes|
|Water||6 Cup (96 tbs)|
|Canned tomatoes||14 1⁄2 Ounce, cut up (1 Can)|
|Cubed peeled potatoes||2 Cup (32 tbs)|
|Frozen lima beans||10 Ounce (1 Package)|
|Frozen whole kernel corn||10 Ounce (1 Package)|
|Frozen cut okra||10 Ounce (1 Package)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced carrots||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Bottled hot pepper sauce||1⁄2 Teaspoon|
|Snipped parsley||1⁄4 Cup (4 tbs)|
Remove the skin from the chicken, rinse chicken.
Trim fat from beef and pork or lamb.
In a large Dutch oven or kettle combine the chicken pieces, beef shank crosscuts, pork or lamb, water, undrained tomatoes and salt.
Bring to boil, reduce heat.
Cover and simmer for 1 1/4 hours.
Remove the chicken pieces and beef shank crosscuts.
When cool enough to handle, cut the meat off the bones and coarsely chop.
Return meat to broth mixture.
Add the potatoes, lima beans, corn, okra, onion, carrots,celery, green pepper, Worcestershire sauce, bouillon granules and hot pepper sauce.
Return to boil, reduce heat.
Cover and simmer about 30 minutes or till the vegetables are crisp-tender and mixture is slightly thickened.
Stir in the parsley.