1 pound boneless, skinless chicken breast, cut into bite sized pieces
1-2 tablespoons oil
1 pound boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1/3 cup finely chopped onion
4 teaspoons instant chicken or beef bouillon granules
1 teaspoon thyme
2 medium russet potatoes, cut into bite sized cubes
16 ounces frozen mixed vegetables (beans, corn, carrots, peas)
1 cup cubed turnip or rutabaga, optional
1/2 cup coarsely chopped red or green bell pepper
1/2 cup sliced celery
14.5 ounces diced tomatoes, undrained
salt and pepper to taste

In large cooking pot, cook chicken in oil till no longer pink. Remove from pot. Cover and chill. Brown beef in drippings in pot, adding oil if needed. Add water, onion, bouillon and thyme. Bring to boil. Reduce heat and cover. Simmer 1 hour. Add remaining ingredients to pot. Return mixture to boiling. Reduce heat and simmer 1 hour till vegetables and meat are tender. Stir in chicken and heat through. Season to taste with salt and pepper.