|Stewing chicken||5 Pound, cut up|
|Beef stew meat||1 1⁄2 Pound|
|Lean pork||1⁄4 Pound, cubed|
|Dried navy beans||1⁄2 Pound, soaked overnight|
|Split green peas||1⁄2 Pound|
|Canned whole tomatoes||2 Cup (32 tbs)|
|Diced carrots||4 Cup (64 tbs)|
|Diced onions||2 1⁄2 Cup (40 tbs)|
|Diced celery||3 Cup (48 tbs)|
|Lemon||1⁄2 , peeled and cut into pieces|
|Diced potatoes||8 Cup (128 tbs), diced|
|Shredded cabbage||4 Cup (64 tbs)|
Place cut up chicken, beef stew meat and pork in a large soup kettle.
Cover with cold water.
Slowly bring to a boil.
Simmer 1 hour.
Add drained navy beans, green peas, tomatoes, carrots, onions, celery and lemon.
Cook about 3 hours, or until chicken is very tender.
Add potatoes, cabbage, butter, salt and pepper.
Simmer 30 minutes.