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Old South Stew

Yield about 1 1/2 gallons


  • 1 (3 1/2-pound) broiler-fryer, cut up
  • 1 (1-pound) meaty soup bone
  • 2 quarts water
  • 1 tablespoon plus 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 hot red pepper pod
  • 2 medium onions, chopped
  • 1 (16-ounce) package frozen butter beans
  • 1 (16-ounce) package frozen cut okra
  • 2 1/2 pounds ripe tomatoes, peeled and chopped
  • 12 ears fresh yellow corn, cut from cob
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon sugar

How to Make It

  1. Combine first 6 ingredients in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove chicken and soup bone from broth; cool slightly. Remove meat from bones; chop meat into bite-size pieces. Discard bones and red pepper pod.

  2. Return meat to broth. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Uncover and simmer an additional 30 minutes.

  3. Ladle stew into individual soup bowls. Serve hot with cornbread, if desired.

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