Beaumont inn burgoo

Yield: 6 Servings

Measure Ingredient
1 pounds Mixed cooked meats (beef; lamb, pork, chicken, game, etc
½ gallon Chicken stock
½ gallon Beef stock
1 ounce Worcestershire sauce
1 cup Tomatoes; diced
1 large Onion; diced
1 \N Celery; diced
1 small Green bell pepper; diced
1 large Potato; diced
2 larges Carrots; diced
¼ cup Peas
½ cup Okra
¼ cup Lima beans
½ cup Yellow corn
2 teaspoons Garlic; minced
\N \N Salt and pepper to taste

Recipe by: Beaumont Inn

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed.

Note: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.

Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@...> on Oct 10, 1997

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