| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Kentucky | Soups/stews | 6 | Servings |
INGREDIENTS
| 1 | lb | Mixed cooked meats (beef; lamb, pork, chicken, game, etc |
| 1/2 | ga | Chicken stock |
| 1/2 | ga | Beef stock |
| 1 | oz | Worcestershire sauce |
| 1 | c | Tomatoes; diced |
| 1 | lg | Onion; diced |
| 1 | Celery; diced | |
| 1 | sm | Green bell pepper; diced |
| 1 | lg | Potato; diced |
| 2 | lg | Carrots; diced |
| 1/4 | c | Peas |
| 1/2 | c | Okra |
| 1/4 | c | Lima beans |
| 1/2 | c | Yellow corn |
| 2 | ts | Garlic; minced |
| Salt and pepper to taste |
INSTRUCTIONS
Recipe by: Beaumont Inn Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: 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. Its history dates back to before the civil war and is a favorite at Kentucky Derby time. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@pipeline.com> on Oct 10, 1997
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