|Photo courtesy of Southern Lady Holidays 2011.|
This hearty and delicious vegetable soup makes enough soup for a large crowd!
"Mr. Ed" and I only made half this recipe and still froze two containers for later use!
3 quarts chicken broth
1 (2 lb) bag frozen baby lima beans
1 (2 lb) bag frozen niblet corn
1 lb red potatoes, cut into 1/2 inch pieces
1 large yellow onion, chopped
2 (28oz) cans diced tomatoes, undrained
1 cup hickory ~ flavored barbecue sauce
2 tablespoons hot sauce
2 teaspoons salt
1/2 teaspoon black pepper
2 lbs smoked pulled pork
* In a large Dutch oven or stock pot, bring chicken broth to a boil over medium~ high heat.
Add limas, corn, potatoes and onion. Return to a boil.
Reduce heat to medium and simmer for 10 minutes.
* Add tomatoes, barbecue sauce, hot sauce, salt and pepper ~ stirring to combine.
Stir in pork. Simmer for 15 minutes.
Remember ladies ~ this is 1/2 of the above recipe!!!
Our favorite soup bowls, On Crooked Creek, are these double handled golden ones.
An oval restaurant single serving dish is a perfect addition for a homemade biscuit!
While I was setting the table ~ "Mr.Ed" whipped up a batch of homemade biscuits.
His favorite of the batch is the smallest one sitting atop the others ~ made from all the leftover cut out scraps of dough.
I declare it must be a flashback from his childhood!!!
"Mr. Ed's" biscuits are always eaten with strawberry jelly or preserves. . . mine with butter or perhaps a drizzle of honey!
On Crooked Creek, "Mr. Ed" and I will be snuggled warmly inside when the seasonably cold January temperatures arrive. One of our defenses against the frigid cold ~ our NEW Brunswick Stew.
Until next time. . .