Beaumont Inn Burgoo Recipe

• 1 lb mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
• 1/2 gal chicken stock
• 1/2 gal beef stock
• 1 ounce Worcestershire sauce
• 1 c. diced tomatoes
• 1 lrg onion diced
• 1 x celery rib diced
• 1 sm green bell pepper diced
• 1 lrg potato diced
• 2 lrg carrots diced
• 1/4 c. peas
• 1/2 c. okra
• 1/4 c. lima beans
• 1/2 c. yellow corn
• 2 tsp chopped garlic Salt to taste Freshly-grnd black pepper to taste

1. Combine all ingredients and bring to a boil.
2. Reduce heat and simmer for 2 hrs - skimming the top as needed.
3. This recipe yields 6 servings.
4. Comments: Many regional versions of this soup are thick sufficient to stand your spoon in.
5. I developed this recipe to be a lighter first-course soup.
6. A favorite at Kentucky Derby time, its history dates back to before the Civil War.

mixed cooked meats, chicken, beef stock, worcestershire sauce, tomatoes, onion, celery, green bell pepper, carrots, peas, okra, lima beans, yellow corn, garlic salt

Taken from cookeatshare.com/recipes/beaumont-inn-burgoo-81294 (may not work)