|Stewing chicken||4 Pound, giblets removed (1 whole)|
|Crosscut beef shanks||2 1⁄2 Pound (meaty, 1 inch thick)|
|Bone in pork shoulder||1 1⁄2 Pound|
|Water||7 Cup (112 tbs)|
|Chicken stock/Low sodium chicken broth||3 Cup (48 tbs)|
|Whole garlic||4 Clove (20 gm), 3 whole, 1 minced|
|Vegetable oil||1 Tablespoon|
|Yellow onions||2 Medium, chopped to make 2 cups|
|Carrots||3 Large, peeled and sliced to make 1/4 cups|
|Celery stalks||2 , chopped|
|All purpose potatoes||6 Medium, peeled and cut into 1/2 inch cubes|
|Green beans pieces||1 1⁄2 Cup (24 tbs) (bite size pieces, fresh / frozen)|
|Canned whole tomatoes||14 1⁄2 Ounce, drained (1 can)|
|Salt||1 1⁄2 Teaspoon|
|Dried rosemary leaves||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 1⁄2 Teaspoon|
|Hot red pepper||To Taste|
|Minced parsley||1⁄2 Cup (8 tbs)|
1. In an 8-quart stockpot, bring the chicken, beef, pork, water, stock, the 3 whole garlic cloves, and the bay leaves to a boil over high heat, skimming off any foam. Lower the heat, cover, and simmer for 2 hours or until the chicken and meats are tender. Uncover the pot for the last 40 minutes of cooking.
2. Remove the chicken and meats from the pot. When cool enough to handle, pull the chicken and meats from their bones, cut into bite-size pieces, and set aside. Strain and measure the stock, setting aside 8 cups for the soup, adding water if necessary. Discard the skin, bones, and bay leaves.
3. In the same stockpot, heat the oil over moderately high heat. Add the onions, carrots, celery, and minced garlic. Saute for 5 minutes or until tender. Add the reserved stock, the potatoes, green beans, tomatoes, salt, rosemary, pepper, and thyme and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until the potatoes and green beans are tender.
4. Add the peas, reserved chicken and meats, and the lemon rind; season with the red pepper sauce. Simmer 5 minutes longer or until the peas are tender. Ladle into large soup bowls; garnish with the parsley.