Brunswick stew (soup)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Bacon fat |
| 1 | large | Onion; sliced |
| 1 | Chicken; cut in half | |
| 1 | pounds | Beef stew meat; in bite-size |
| 1 | tablespoon | Flour |
| 1 | pounds | Baked ham (leftover) |
| 8 | cups | Cold water |
| 1 | tablespoon | Salt |
| Fresh ground black pepper | ||
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Red pepper flakes |
| 1 | large | Canned tomatoes |
| 2 | mediums | Potatoes; diced |
| 1 | cup | Frozen corn kernels |
| 1 | cup | Frozen lima beans |
| 1 | cup | Frozen okra; sliced |
| 1 | cup | Frozen green beans |
| ¼ | cup | Fresh parsley; chopped |
Directions
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown. Add the ham, cold water, salt, black and red pepper, and thyme. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender. Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle.
Remove chicken from bones, discard skin and cut into bite size pieces.
Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.