Brunswick Stew (Soup)

Title:
Brunswick Stew (Soup)

Yield:
6 Servings

Categories:
American,
Soups




Ingredients:





     1 tb Bacon fat


     1 lg Onion; sliced


     1    Chicken; cut in half


     1 lb Beef stew meat; in bite-size


     1 tb Flour


     1 lb Baked ham (leftover)


     8 c  Cold water


     1 tb Salt


          Fresh ground black pepper


   1/2 ts Dried thyme


   1/4 ts Red pepper flakes


     1 lg Canned tomatoes


     2 md Potatoes; diced


     1 c  Frozen corn kernels


     1 c  Frozen lima beans


     1 c  Frozen okra; sliced


     1 c  Frozen green beans


   1/4 c  Fresh parsley; chopped






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini