Recipes

Heat oil in an 8-quart soup pot over medium-high heat. Season meat generously with salt and pepper. Brown meat in batches until well browned; set aside.

Reduce heat to medium, add onion, carrot, celery and garlic; cook 5-7 minutes until slightly softened and fragrant. Add broth, working up any browned bits from the bottom of the pan. Add tomatoes and meats. Bring to a boil, reduce to a simmer, cover and cook 1-1½ hours or until meats are tender.

Uncover; add potatoes and cook an additional 20-25 minutes until tender. Stir in lima beans, okra and Worcestershire sauce. Cook 8-10 minutes to heat through and combine flavors. Adjust seasoning to taste.

Refrigerate leftovers.

Ingredients

Directions

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