You are here: Home » Recipes » Kentucky Burgoo with Beef, Lamb and Chicken Kentucky Burgoo with Beef, Lamb and Chicken Recipe by Favorite Recipes Press Yield 10 servings A thick and hearty soup. PrintEmail Ingredients 2 pounds beef, cubed Soup bone1/2 pound lamb, cubed1 frying chicken, cut up4 quarts water Salt and pepper to taste Red pepper to taste2 cups diced potatoes3 cups chopped onions2 cups lima beans4 carrots, diced2 green peppers, diced3 cups corn (fresh, if possible)2 cups okra, diced6 cups tomatoes1/2 teaspoon garlic1 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).