Kentucky Burgoo with Beef, Lamb and Chicken
- Yield 10 servings
A thick and hearty soup.
Ingredients
- 2 pounds beef, cubed
- Soup bone
- 1/2 pound lamb, cubed
- 1 frying chicken, cut up
- 4 quarts water
- Salt and pepper to taste
- Red pepper to taste
- 2 cups diced potatoes
- 3 cups chopped onions
- 2 cups lima beans
- 4 carrots, diced
- 2 green peppers, diced
- 3 cups corn (fresh, if possible)
- 2 cups okra, diced
- 6 cups tomatoes
- 1/2 teaspoon garlic
- 1 cup minced parsley
Instructions
- Put the beef, soup bone, lamb, chicken, water, salt, pepper, and red pepper in a heavy pot with a tight-fitting lid. Bring to a boil, then simmer, covered for two hours. Remove the chicken skin and bones and cut meat into bite-sized pieces. Return meat to pot. Add potatoes, onions, lima beans, carrots, green peppers, and corn. Simmer two hours. Mixture will be thick but should not stick. Add water sparingly, if necessary. Add okra, tomaotes, and garlic and simmer 1 1/2 hours longer. Add parsley and remove from stove. This soup will keep in refrigerator for a long time. The flavor imporves with standing.
Recipe reprinted with permission from the Garden Club of Lexington’s Bluegrass Winners (the Garden Club of Lexington, Kentucky, 1985).
