Backyard Booya

5 lbs. meaty soup bones
2 lbs. oxtails
5 lbs. stewing chicken
4 lbs. meaty neck bones (beef)
2 lbs. carrots, sliced
6 large onions, cut up
Large stalk celery, cut up
6 large potatoes, diced
1 large cabbage, cut up
1 can whole kernel corn
1 can peas, drained
1 can green lima beans
1 can cut green beans
1 can cut yellow beans
3 cans tomatoes

Cook the soup bones just until meat is tender. Using a large canning kettle add beef broth and fill with water, so it is 3/4 full. Add the rest of the uncooked meat and chicken. Cook until meat falls off bones. Bone all meat and remove chicken skin. (Discard skin). Cut meat in pieces. Place broth on stove to simmer. Add onions, celery, carrots, cabbage and potatoes. Cook for 2 hours. Add all canned vegetables. Bring to a slow boil, stirring constantly. Add all the meat. Cook slowly for another 2 hours. In a square piece of cheesecloth put about 6 cloves of garlic, a good handful of marjoram and bay leaves. Tie and put in with the vegetables. Salt and pepper to taste. Paprika and other spices may be added, if desired.

This recipe comes from the "Favorite Recipes of Sokol Minnesota, Czech-American" published by Sokol Minnesota, 383 Michingan St., St. Paul, MN 55102
Recipe was contributed by Verna Verner. There is another recipe "New Prague Booya" also in the book.