Ingredients
12
12 servings
- •1 (4 pound) whole chicken, cut into pieces
- •2.5 pounds cubed beef stew meat
- •1.5 pounds pork shoulder roast
- •7 cups water
- •3 cups chicken broth
- •3 cloves garlic, whole
- •2 bay leaves
- •water to cover
- •1 tablespoon vegetable oil
- •2 cups diced onion
- •2 cups diced carrots
- •2 stalks celery, diced
- •1 clove garlic, minced
- •6 potatoes, unpeeled and diced
- •1.5 cups fresh green beans, cut into 1 inch pieces
- •1 (14.5 ounce) can whole peeled tomatoes, drained
- •1.5 teaspoons salt
- •1 teaspoon dried rosemary
- •0.5 teaspoon ground black pepper
- •0.5 teaspoon dried thyme
- •0.5 cup frozen green peas
- •1.5 teaspoons grated lemon zest
- •0.5 teaspoon crushed red pepper
- •0.5 cup chopped fresh parsley, for garnish
Instructions
- Combine the chicken, beef, pork, water and broth in a large pot and bring to a boil. Add whole cloves of garlic and bay leaves, then reduce heat to low, cover and simmer for 2 hours.
- Remove chicken, beef and pork. Strip meats from bones and cut into bite size pieces. Strain stock in pot and add water to yield 8 cups of stock. Return meats to broth.
- Heat oil in a medium skillet and saute the onion, carrot, celery and minced garlic for about 5 minutes. Add saute mixture to pot along with the potatoes, beans, tomatoes, salt, rosemary, pepper and thyme. Bring to a boil, reduce heat to low and simmer uncovered for about 10 minutes. Stir in the peas, lemon zest and red pepper. Heat through and serve garnished with parsley.
Nutritional Facts
Per 12 servings
- Calories: 664
- Carbohydrate: 28g
- Fat: 35g
- Fiber: 4g
- Protein: 56g
- Sugar: 6g
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