| | Directions | | Cook beef and chicken in water until tender. Save broth and cool meat. Shred meat and put in broth. Add tomato juice, tomatoes, onions, potatoes, celery, cabbage, carrots, salt and pepper. Cook 3 hours. Serves 8-10. |
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| Ingredients | | - |  | 1 pound stew meat |
| - | | 2 Chicken Breasts |
| - | | 18 ounces tomato juice |
| - | | 1 quart stewed tomatoes |
| - | | 1 cup chopped onions |
| - | | 2 cups cubed potatoes |
| - | | 1 cup chopped celery |
| - | | 1 cup cabbage (optional) |
| - | | 1 cup sliced carrots |
| - | | salt and pepper |
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