Friday, August 21, 2009

Brunswick Stew

1 large onion, chopped
2 tablespoons GFCF margarine
2 cans GFCF chicken broth
1 1/2 cups water
2 med./lg. potatoes, diced
2 teaspoons salt
2 cups cooked or canned corn, drained
2 cups cooked or canned english peas, drained
1 14.5 ounce can petite diced tomatoes
20 oz. GFCF ketchup
4 oz. GFCF spaghetti, broken into small pieces, cooked

In a large soup pot, saute onions in margarine. Add broth, water, potatoes, and salt. Bring to boil and cook for 15 minutes over medium heat. Add remaining ingredients. Bring to boil. Reduce heat, cover and simmer for one hour, stirring occasionally. Serves 8-10.

{This is the best Brunswick stew recipe I have ever seen written down. I worked on it for 3 years until I got it right ~ just like Granny Grace's.}