Brunswick Stew (Soup)

Recipe Ingredients

1 tablespoon	15ml	Bacon fat
1 tablespoon	15ml	Onion - sliced (large)
1		Chicken - cut in half
1 lb	454g / 16oz	Beef stew meat - in bite-size
1 tablespoon	15ml	Flour
1 lb	454g / 16oz	Baked ham - (leftover)
8 cups	1896ml	Cold water
1 tablespoon	15ml	Salt
		Fresh ground black pepper
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Red pepper flakes
1 teaspoon	5ml	Canned tomatoes (large)
2 teaspoons	10ml	Potatoes - diced (medium)
1 cup	62g / 2.2oz	Frozen corn kernels
1 cup	160g / 5.6oz	Frozen lima beans
1 cup	237ml	Frozen okra - sliced
1 cup	160g / 5.6oz	Frozen green beans
1/4 cup	36g / 1.3oz	Fresh parsley - chopped

Recipe Instructions

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.

Source:
Parents magazine 5/97

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