VEGETABLE CHICKEN STEW
Soups
Ingredients
- 1 whole chicken, cooked in 2 gallons water
- 6 - 8 large potatoes, cubed and cooked in chicken broth
- 3 medium onions, chopped and cooked with potatoes
- 1/2 head of cabbage, chopped
- 2 pints small butter beans (limas)
- 2 pints corn
- 1 pint string beans (optional)
- 1 pint tomato sauce
- 1 pint stewed tomatoes
- 1 cup margarine
Directions
red pepper
black pepper
salt
garlic salt
crushed buttery crackers
Remove chicken from cooking water. Remove skin and bone. Cook potatoes and onions in broth. Add remaining vegetables.
Simmer. Season to taste with margarine, red pepper, black pepper, salt and garlic salt. Thicken with crushed buttery crackers.
black pepper
salt
garlic salt
crushed buttery crackers
Remove chicken from cooking water. Remove skin and bone. Cook potatoes and onions in broth. Add remaining vegetables.
Simmer. Season to taste with margarine, red pepper, black pepper, salt and garlic salt. Thicken with crushed buttery crackers.
Source: PDF page 55
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