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1 Pork loin, 2-2 1/2 lbs
1 Frying chicken, 2-2 1/2 lbs
12 c Water (up to 14)
4 lb Ground beef
6 c Whole kernel corn, frozen
5 c Purple hull peas, frozen
5 c Lima beans, frozen
3 c Cabbage, chopped
2 md Potatoes, peeled, cubed
2 md Onions, chopped
1 cn (46 oz) tomato juice
1 cn (16 oz) whole tomatoes, undrained, chopped
2 c Okra, frozen, cut up
1 lb Carrots, diced
1 Green pepper, chopped
3/4 c Celery, chopped
1/4 c Fresh parsley, chopped
1 tb Crushed red pepper (up to 2)
1 tb Salt
1 tb Celery salt
1 1/2 ts Pepper

Combine pork, chicken, and 12 cups water in a large Dutch oven;
bring to a boil. Cover, reduce heat, and simmer 2 hours. Drain meat,
reserving broth. Remove bone, and shred pork. Skin, bone, and
shred chicken. Return meat to broth. Brown ground beef in a large
skillet, stirring to crumble; drain. Add ground beef and remaining
ingredients to broth. Return to a boil. Reduce heat, and simmer,
uncovered, 2 hours; stir often. Add water for a thinner consistency, if
desired. Yield: 2-1/2 gallons

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