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Kentucky Burgoo

Source of Recipe

Mike Sullivan


Recipe Introduction

This soup is traditionaly served on Derby Day as well as throughout the year. 1 stewing chicken
2 pound piece of beef chuck
1-1/2 pound lamb shoulder
1/2 veal shoulder
1 ham bone

Place all meats in a large pan, cover with water and season with salt and pepper. Cook until meat is tender and stringy. Cut and remove meat from bones. Return meat to broth and add:


1/2 bunch celery, chopped
1/2 pound carrots, chopped
1-1/2 pounds green beans, chopped
3 green peppers, chopped
3 medium onions, chopped
4 potatoes, chopped
1/2 head of cabbage, shredded
1 pound bag frozen peas
1 pound bag frozen sliced okra
1 pound bag frozen corn
3 15-oz cans tomatoes
5 ounces worcestershire sauce
10 ounces of catsup
1/4 cup vinegar


Cook until all vegetables are tender. Serve in mugs with fresh bread.