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Use soup seasonings see my recipe.
Provide salt and ground black pepper.
You need smoked ham.
Prepare ground sirloin.
Prepare chicken breast boneless and skinless.
You need bok-choy.
Use medium sized potatoes Yukon gold.
Provide sliced baby carrots.
Prepare sliced celery.
Provide beef broth.
Provide salt divided.
Use red wine I used Cabernet sauvignon.
You need canned diced tomatoes.
Prepare cooked cabbage see note below *.
Provide leftover cooked rice see note below *.
Prepare hot sauce optional.

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Wash the vegetables. Dice the potatoes and cut the carrots on a bias. Chop the bok-choy and celery..
Brown the ground sirloin dice the ham and onions..
To the pot you browned the beef in add the chicken and sauté till no longer pink. Add the salt and pepper. Add the ham and onions to the cooked chicken. Season the onion, with a bit of salt..
Add the ground beef and season with a bit of salt and garlic. Add the broth and bring to a boil..
Add the soup seasonings stir in. Add the cooked leftover rice, cabbage, and diced tomatoes. Add the bok-choy and celery, a little at a time to allow it to wilt. When all is added allow to come to a boil. *The cabbage and rice was some extra that wouldn't fit in my recipe The famous nutmeg casserole. *.
Add the carrots and potatoes. Measure the wine, then add in..
Simmer till the potatoes and carrots are tender. Serve I hope you enjoy!!!.

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