Quick and Easy Brunswick Stew

Brunswick Stew is a popular side dish at a Southern BBQ.  I've seen this made by old timers in the backyard and it was a laborious process.  It involved cooking pork and chicken separately, husking fresh corn and slicing it from the cobs, chopping up the fresh vegetables and simmering the concoction for hours.

I love my shortcut version.  It packs plenty of flavor and veggies without all of that work.

3 cups chicken broth
18 oz. container Curly's Bold & Spicy Pulled Pork (found in the grocer's meat case by the sausages)
1 store-bought rotisserie chicken, meat picked off the bones and chopped
16 oz. bag frozen soup vegetables with okra
10 oz. frozen corn kernels
15 oz. can lima beans, drained
15 oz. can tomato sauce
1/2 cup ketchup
1/2 cup favorite tomato-based barbecue sauce (I like Bull's Eye Original.)
2 dashes Worcestershire sauce
Tabasco sauce, salt and freshly ground black pepper, to taste
1 tablespoon cider vinegar or red wine vinegar

Combine all of the ingredients in a large soup pot.  Bring to a boil over medium-high heat.  Reduce to medium-low, cover and simmer for 45 minutes, stirring often.  Adjust the heat as necessary to maintain a gentle simmer.

This would be even better with pulled pork and barbecue sauce from your favorite local BBQ place.  Leftovers freeze well.

Don't forget the cornbread and iced tea!

Favorite weeknight soup

I love soup. Well-made soup, that is. I'm really not fond of the canned stuff. And instant? Forget about it.

I've tried dozens of soup recipes, but this one is tops when I want a soothing, nourishing, quick feast.

The pot begins with bacon, onions and garlic. Oh, the aroma!

Stir in chicken stock, water, crushed tomatoes and bring to a boil. Add fresh tortellini, cook through and wilt in spinach. Done.

Tortellini Soup

Adapted from the recipe Quick Tortellini and Spinach Soup from Cold-Weather Cooking by Sarah Leah Chase

2 tablespoons extra-virgin olive oil

6 slices center cut bacon, chopped

1 medium onion, peeled and diced

3 large cloves garlic, peeled and minced

2 quarts Kitchen Basics chicken stock

1 cup water

28 oz. can crushed tomatoes in puree

2 teaspoons Italian seasoning

9 oz. package Buitoni Chicken & Proscuitto "Tortelloni" (a fresh pasta product that I find on my grocer's dairy aisle)

5 oz. container organic baby spinach leaves

Kosher salt and freshly ground pepper, to taste

Fresh parmesan, for grating over the top of each serving

Heat olive oil in a large, heavy soup pot over medium heat. Add bacon, onion and garlic; cook for 15 minutes or until lightly browned. Add stock, water, tomatoes and Italian seasoning; bring to a boil. Stir in in tortelloni. Gently boil for 8 minutes. Add spinach; cook for five more minutes. Taste and season with salt and pepper. Ladle into bowls and sprinkle with parmesan.

For a vegetarian version, omit the bacon, use vegetable stock instead of the chicken stock and use fresh cheese tortelloni pasta.

I love the chicken and proscuitto version. The smokiness of the ham and the warmth of nutmeg pair with the bacon and onions in the soup base to give the final product a deep, rich flavor.


Don't forget the crusty rolls with butter!