In a very large pot, add beef, 1/2 pound of the chopped onion, bay leaves, and salt and pepper, to taste. Add water until the pot is a third full. Bring the contents to a simmer, and cook for 30 minutes. Skim the surface of excess fat as needed.
Add chicken parts, and pour in more water as needed until the meat is submerged. Simmer for another 2 hours.
Remove the beef and chicken from the stew. Transfer to a cutting board, and allow to cool.
Add the remaining 1 1/2 pounds of the chopped onion, cabbage, celery, carrots, tomatoes, potatoes, green beans, corn and green peas. Return the stew to a simmer.
Remove any bones and skin from the cooled beef and chicken. Chop the meats, and return them to the pot. Add enough chicken broth to flavor the stew. Simmer for 2 hours.
Season the stew with lemon juice, soy sauce, and salt and pepper before serving.
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