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Beaumont Inn Burgoo

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. A favorite at Kentucky Derby time, its history dates back to before the Civil War.

Courses: Soup
Serves: 6 people

Recipe Ingredients

1 lb 454g / 16ozMixed cooked meats (beef, lamb,
  Pork, chicken, game, etc.)
1/2   Chicken stock
1/2   Beef stock
1 oz 28gWorcestershire sauce
1 cup 62g / 2.2ozDiced tomatoes
1 cup 62g / 2.2ozOnion - diced (large)
1   Celery rib - diced
1   Green bell pepper - diced (small)
1   Potato - diced (large)
2   Carrots - diced (large)
1/4 cup 59mlPeas
1/2 cup 118mlOkra
1/4 cup 40g / 1.4ozLima beans
1/2 cup 31g / 1.1ozYellow corn
2 teaspoons 10mlMinced garlic
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

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

This recipe yields 6 servings.

Source:
Beaumont Inn, Harrodsburg, Kentucky

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