- 1 (2 to 3 pound) whole chicken -- skin removed, deboned, and diced
- 2 pounds boneless pork loin, cubed
- 3 pounds cubed beef stew meat
- 4 tablespoons vegetable oil
- 1 pound chopped onions
- 1 green bell pepper, diced
- 1 bunch celery, diced
- 1 large rutabaga, diced
- 3 pounds carrots, diced
- 2 pounds diced cabbage
- 2 pounds chopped fresh green beans
- 5 pounds potatoes - peeled and cubed
- 1 pound frozen green peas
- 2 (15.25 ounce) cans whole kernel corn
- 2 (14.5 ounce) cans peeled and diced tomatoes
- salt to taste
- ground black pepper to taste
- In a large stock pot over medium heat, cook chicken, pork, and beef in oil, until brown. Drain well.
- Stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.
06/08/2019
recipepes.com
polish bouja soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
