Brunswick Stew

Jenn Peterson

1/2 package bacon, diced 1 red pepper, diced and seeded
4-6 boneless, skinless chicken breasts 1 teaspon thyme
6 Tbsp flour 1 bag frozen lima beans
2 tsp salt 1 bag frozen corn
1 tsp pepper 1 bag frozen okra
1/4 tsp cayenne pepper 2 Tbsp parsley
3 onions, diced 1/4 C worcestershire sauce
4 tomatoes or a 16 oz can diced tomatoes


Cook bacon until crisp in the biggest pot you have. Remove bacon with slotted spoon and reserve. Brown chicken pieces a few at a time in bacon drippings. Stir in onions and cook until softened, 5 minutes. Once onion is cooked, return chicken to the pot.

Sprinkle evenly with flour, salt, pepper, and cayenne. Cook, stirring constantly, until chicken is evenly coated, about 1 minute. Add 4 C water, tomatoes, red pepper, and thyme. Bring to boiling and then cover and simmer for 30 minutes. Add lima beans, corn, okra, parsley, and Worcestershire. Return to boiling and cook 15 minutes. Serve sprinkled with bacon.

This makes about 6 dinners for Jenn's family. Add the remaining bacon to the soup before freezing. Simply reheat and serve.