Ingredients:
1 lb. chicken breast, diced
12 oz. diced beef sirloin
2 onions, coarsely chopped
4 potatoes, scrubbed and cubed, skins on
4 stalks celery, sliced diagonally at 1/2 inch
1 small broccoli, chopped coarsely
2 56-64 oz. cans chicken broth
Salt and pepper to taste
3 tablespoons olive or vegetable oil

Directions:
Heat the oil in a large skillet over medium high heat. Add the sirloin and half of the onions and brown on all sides. Add the diced chicken to the beef and cook until the chicken is opaque and cooked through. Remove from heat. In a large soup kettle, bring the chicken stock to a boil, then lower to a simmer. Add all other ingredients and cook slowly until all of the vegetables are tender crisp. Serve with a crusty bread for dipping in the broth.