Beaumont Inn Burgoo

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Title: Beaumont Inn Burgoo
Categories: Soups/stews
Yield: 6 servings

1 lb Mixed cooked meats (beef;
- lamb, pork, chicken,
- game, etc
1/2 ga Chicken stock
1/2 ga Beef stock
1 oz Worcestershire sauce
1 c Tomatoes; diced
1 lg Onion; diced
1 Celery; diced
1 sm Green bell pepper; diced
1 lg Potato; diced
2 lg Carrots; diced
1/4 c Peas
1/2 c Okra
1/4 c Lima beans
1/2 c Yellow corn
2 ts Garlic; minced
Salt and pepper to taste

Recipe by: Beaumont Inn

Combine all ingredients and bring to a boil. Reduce heat and simmer for 2
hours, skimming the top as needed.

Note: Many regional versions of this soup are thick enough to stand your
spoon in. I developed this recipe to be a lighter first course soup. Its
history dates back to before the civil war and is a favorite at Kentucky
Derby time.

Entered for you by: Bill Webster

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