Beaumont Inn Burgoo

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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