Ingredients: |
Ingredients: Chuck Roast
Chicken breasts/thighs/legs
Boston Butt
10 28 oz Cans Whole Tomatoes
5 - 12 oz bags frozen baby Lima beans
5 - 12 oz bags frozen Black-eyed peas
5 - 12 oz bags frozen cut okra,cooked and well drained
5 - 12 oz bags Frozen corn
3 - 12 oz bags green beans (if you like)
Frozen tubes of cream corn, cook in microwave
6 - 8 Potatoes, cooked and drained
1 Onion
2 - 3 Fresh jalapenos
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Directions: |
Directions:In a large bowl, crush whole tomatoes with your hands. Put tomatoes in a large pot (20qt or so) first and turn heat on low, this is the base of your soup. Cook the peas, butter beans, corn by themselves, salt and pepper, do not over season. Pressure cook or slow cook meat individually; season with salt, pepper and garlic powder. This step can be done the day prior to putting soup together. Meat should be cooked tender, with plenty of broth (save). After cooking vegetables, add to the tomatoes. After meat is cooked, shred and add to soup. Cut potatoes into large cubes and boil in water until they start to soften. Do not cook until completely done or they will be too mushy. Soften onions in a some water in the microwave and then add to soup. Add broth from the meat. Cook okra, drain and wash. Add to soup along with the creamed corn, towards the end...these will stick very easily. Cut the jalapenos and add to soup. Keep pot stirred and let simmer for several hours. Serve with cornbread. |
This recipe for Brunswick Stew is from