Brunswick Stew
This Brunswick Stew is a hearty dish made with veggies, poultry, pork, and an out-of-this-world barbecue-flavored broth. It’s just the thing to keep your belly full on a cold night!
Servings: 8 servings
Equipment
Ingredients
- 4 tablespoons butter
- 1 medium onion
- 2 - 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz.
- 1 ½ cups frozen lima beans
- 1 ½ cups frozen corn
- 1 can tomato sauce 8 oz.
- ¾ cup barbecue sauce
- 3 - 4 cups chicken broth
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Tabasco sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon dried thyme
- 1 ½ cup diced or shredded cooked chicken or turkey
- 1 lb. cooked pulled pork
Instructions
- Melt the butter in a soup pot or Dutch oven over medium-high heat. Add the onion and cook until tender, about 5-6 minutes. Add the garlic and continue to cook for 1 minute.
- Stir in the tomatoes, lima beans, corn, tomato sauce, barbecue sauce, chicken broth, Worcestershire sauce, tabasco sauce, salt, pepper, and thyme.
- Bring the mixture to a boil, then lower to maintain a simmer, and continue to cook for 15 minutes.
- Stir in the chicken and pork. Continue to simmer for 5-10 minutes or until the meats are heated through.
Notes
- This is a great way to use up leftover chicken and pulled pork.
- Make this soup more filling and stretch it further by adding potatoes, celery, or okra.
- Feel free to use your favorite BBQ sauce for this recipe. I usually use Sweet Baby Ray’s or a Kansas City-style BBQ sauce.
Nutrition
Calories: 384kcal | Carbohydrates: 35g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 1316mg | Potassium: 964mg | Fiber: 5g | Sugar: 14g | Vitamin A: 738IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 4mg
