It has been down right cold here in the mornings. I guess fall really is here. Perfect weather for soups and stews. I make vegetable soup on Saturday and my soon to be sister-in-law made Brunswick Stew. This is not Edie's recipe, because I couldn't find it, but I have used this old Southern Livings recipe lots. I've made it with pork or chicken or a combination of the two. It's always good.
If you are really in a hurry stop by your local supermarket or barbecue place for shredded pork or chicken. I use the vegetables I have frozen from the garden, yes even the potatoes.
3 pounds shredded cooked pork or chicken
4 cups frozen cubed hash browns
3 (14 1/2-ounce) cans diced tomatoes with garlic and onion, undrained
1 (14 1/2-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can cream style corn
2 cups frozen lima beans
1/2 cup good barbecue sauce
1 tablespoon hot sauce
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Stir together shredded pork/chicken, 4 cups water, hash browns, and remaining ingredients in a 6-quart stockpot. Bring stew to a boil; cover, reduce heat, and simmer, stirring often, 45 minutes.
Like most soups and stews this is better made ahead.