Beaumont Inn Burgoo
1/2 gallon Chicken Stock
salt and pepper; to taste
1 lb Mixed cooked meats (beef;
1/2 gallon Beef stock
2 lg Carrots; diced
1/2 c Yellow corn
1 Celery; diced
1/4 c Lima beans
1 lg Potato; diced
2 ts Garlic; minced
1 c Tomatoes; diced
1 lg Onion; diced
1 sm Green bell pepper; diced
1/4 c Peas
1 oz Worcestershire Sauce
1/2 c Okra
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
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