Place the beef, lamb, and chicken in a large Dutch oven.
Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface.
Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours.
Remove the beef, lamb, and chicken pieces to a plate and let cool.
Strain the broth, pour back into Dutch oven.
Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours.
Add the meat to the vegetables and cook for about 1/2 hour to thicken the broth.