My mom always made Brunswick Stew when I was growing up, this is a bit of an all day affair. Best for snowy Sundays when you don’t plan on going out anyway!
Get a whole chicken cut up with bones and skin still on. Throw away the giblets and gross stuff. Rinse the chicken put in large pot cover with water several inches over top of chicken. Add a couple shakes of salt pepper and couple celery tops and bring to a boil for 1 hour.
Remove chicken and celery pieces. Remove chicken meat from bones and nasty stuff cut or tear into chunks and return to your broth.
Add 1 frozen bag of white shoe peg corn 14 to 16 oz. 1 frozen bag of tiny lima beans, 5 peeled cubed white potatoes (not baking potatoes), diced yellow onion, 2 cans of tomatoes (diced is ok but not with seasonings added), 1/2 tsp sugar, 3-4 tablespoons tomato paste and several good shakes of the Worcestershire bottle and couple drops of hot sauce.
Cook and cook and cook until yummy (I’ve found that simmering on medium heat for 4-6 hours is perfect).
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This soup is a new fav in my family. I added a bit of ketchup and barbeque sauce ( it makes everything better) I used a ton of hot sauce; we like it spicy and sweet. Just Love it!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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