Louisville Burgoo is a soupy stew of meats and vegetables and perfectly suited to leftovers or a great Southern meal no matter where you live! Burgoo originated in Kentucky during the Civil War, as a way to use available foods to prepare a good hot meal for the troops.
Louisville Burgoo

Louisville Burgoo
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 6
  • 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
  • 1/2 gallon chicken stock
  • 1/2 gallon beef stock
  • 1 ounce Worcestershire sauce
  • 1 Cup diced tomatoes (fresh or canned whole, chopped)
  • 1 large yellow onion; diced
  • 1 celery stalk; diced
  • 1 small green bell pepper; seeded, trimmed and diced
  • 1 large new potato; washed and diced
  • 2 large carrots; peeled, trimmed and diced
  • 1/4 Cup peas (may be frozen)
  • 1/2 Cup okra (may be frozen)
  • 1/4 Cup lima beans (may be frozen)
  • 1/2 Cup yellow corn (may be frozen)
  • 2 teaspoons minced garlic
  • salt; to taste
  • freshly-ground black pepper; to taste
  1. Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours.
  2. Skim the top as needed and discard the floating residue..
Frozen vegetables are best for this recipe when made off season. Canned vegetables will add too much salt.
Nutrition Information
Serving size: each of 6 Calories: 154 Fat: 1 g Carbohydrates: 23 g Sodium: 5,764 mg Protein: 6 g Cholesterol: 0 mg

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