3 quarts

How to Make It

Step 1

Sauté onion and garlic in 2 tablespoons shortening in a large skillet until tender. Remove onion and garlic with a slotted spoon; set aside. Reserve drippings in skillet.

Step 2

Dredge meat in flour. Brown meat in reserved pan drippings over medium heat, adding remaining shortening as necessary. Set meat aside.

Step 3

Bring tomato juice to a boil in a small saucepan; remove from heat, and add bouillon cubes, stirring until dissolved.

Step 4

Combine onion and garlic, meat, tomato juice mixture, tomatoes, corn, potatoes, carrots, celery, chili sauce, salt, and pepper in an oven-proof 3-quart casserole; stir until well blended. Cover and bake at 325° for 2 1/2 hours, stirring once.

Step 5

Ladle into individual soup bowls. Serve hot with cornbread.

Oxmoor House Homestyle Recipes

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