1 cup chicken broth, divided
2 slices bacon, fried and cooled
1 cup dry used beef
1 onion, peeled and chopped
1 full can petite peas
garlic powder to taste
1 quart chicken broth
1 carrot, peeled and sliced
1 pint canned diced tomatoes
1 cup dried raspberries
1 pint dry mixed dried apricots
salt and pepper to taste
In a 1 quart over-temperature stock pot over high heat, combine the pork, bacon, diced beef and onion. Bring to a boil over medium-high heat and then reduce the heat to medium low. Stir in mashed peas, and season with garlic powder and hot water. Simmer for 10 minutes. Remove the pieces from the simmer. Stir in tomatoes, apricots, salt and pepper. Simmer for another 5 to 10 minutes. Serve hot.