Brunswick Stew Recipe

Ingredients

• 1 Tbsp olive oil ($0.22)
• 1 yellow onion, diced ($0.39)
• 2 cloves of garlic, minced ($0.16)
• 2 Tbsp tomato paste ($0.30)
• ½ tsp salt ($0.02)
• ¼ tsp smoked paprika ($0.03)
• ¼ tsp garlic powder ($0.03)
• ¼ tsp freshly cracked black pepper ($0.04)
• 2 14.5 oz. cans of diced tomatoes* ($2.12)
• 1 cup frozen corn kernels ($0.45)
• 1 cup frozen lima beans** ($0.80)
• 1 lb. Yukon gold potatoes, peeled and diced ($1.20)
• ½ cup BBQ sauce*** ($0.65)
• 4 cups cooked shredded chicken ($6.25)
• 3 cups chicken broth ($0.39)

Instructions

1. Saute
2. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
3. Cook
4. Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
5. Mix
6. Now add in the diced tomatoes, frozen corn, frozen lima beans, potatoes, and BBQ sauce. Stir everything together.
7. Stir
8. Add in the shredded chicken and chicken broth. Stir everything together until well combined.
9. Simmer
10. Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread. Enjoy!