Brunswick stew (soup)

1 tb Bacon fat
      1 lg Onion; sliced
      1    chicken; cut in half
      1 lb Beef stew meat; in bite-size
      1 tb flour
      1 lb Baked ham (leftover)
      8 c  Cold water
      1 tb Salt
           Fresh ground black pepper
    1/2 ts Dried thyme
    1/4 ts Red pepper flakes
      1 lg Canned tomatoes
      2 md Potatoes; diced
      1 c  Frozen corn kernels
      1 c  Frozen lima beans
      1 c  Frozen okra; sliced
      1 c  Frozen green beans
    1/4 c  Fresh parsley; chopped
 
  Recipe by: Someone in Georgia, North Carolina, or Virginia
  In a large heavy kettle, heat bacon fat and add onions. Saute until
  lightly browned. Dust beef with 1 tablespoon of flour, add to kettle
  along with chicken and brown. Add the ham, cold water, salt, black and
  red pepper, and thyme. Bring to boil then reduce heat and simmer for 2
  hours covered, or until meat is tender.  Remove meats from stock and
  strain stock. Skim any excess fat from stock, and return to kettle.
  Remove chicken from bones, discard skin and cut into bite size pieces.
  Return meats to kettle adding all remaining ingredients except for okra,
  beans and parsley. Bring to boil and simmer, covered, for 45 minutes.
  Add okra and beans and cook for 15 minutes longer.  Garnish with fresh
  parsley.