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