WILMINGTON, NC (WWAY) — Twenty minutes is all you’ll need to serve your family a hearty bowl of Brunswick Stew. Alicia Ross has the recipe that will have them all asking for seconds in Kitchen Scoop.
Old Fashioned Brunswick Stew
Start to finish: 20 minutes
Serves 6 generously
2 teaspoons vegetable oil
1 1/2 cups cubed, frozen hash brown potatoes
1 cup chopped onion
2 cups fat-free chicken broth
1 cup frozen corn kernels
1 can (15 ounces) lima beans, drained and rinsed
1 can (15 ounces) black-eyed peas, drained and rinsed
1 can (14 1/2 ounces) stewed tomatoes
4 cup pulled white meat chicken from rotisserie, grilled chicken or canned chicken
2 slices already-cooked bacon, chopped
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1.Heat the oil in a soup pot over high heat. Add the potatoes and onions. Cook until onions are tender and potatoes begin to stick to the bottom of the pot. Add chicken broth and sc rape brown bits from bottom of pan.
2.Add the corn, beans, peas, tomatoes with juice, chicken, bacon, sugar, Worcestershire Sauce, pepper, basil and thyme. Stir well. Cover and bring to a boil. Reduce the heat to medium and continue boiling, stirring occasionally, for 8 minutes. Serve at once.
Approximate Values Per Serving : 345 calories (17% from fat), 6.5 g fat (1.5 g saturated), 44 mg cholesterol, 27 g protein, 45 g carbohydrates, 9 g dietary fiber, 515 mg sodium