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Booya Recipe

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This recipe for Booya is from Our Family Cookbook by Lea Ann-Nielsen Lennon, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1# chuck roast or steak, cooked
1 whole chicken, stewed
6 c. chicken broth
3 c. beef broth
1 onion, chopped
1 can tomato soup
1 c. frozen peas
1 can wax beans
1 can green beans
1 can whole kernel corn, not sweet
3 carrots, diced
1 large potato, diced
3 stalks, celery
salt and pepper
1 T. pickling spice
Directions:
Directions:
Stew chicken in chicken broth for 2 hours. Sear beef in a little oil in a wide sauce pan with lid. Pour beef broth over roast and simmer on stove for 2 hours.
Cool meats, reserve liquids, debone chicken, and chop all meat into bite size pieces, set aside. Pour all liquids into a large stock pot. Add onions, carrots, celery, potato and pour pickling spice into tea ball or tea strainer and hang over side of pot into soup. Cook for 1/2 hour. Add everything else and simmer on stovetop for 1 hour. Remove pickling spice and season accordingly.
Number Of Servings:
Number Of Servings:
1 gallon
Personal Notes:
Personal Notes:
This is an old family favorite made in very large quantities on the 4th of July. Old neighbors and friends, and family come from far away just to eat soup with us on the 4th of July!

 

 

 

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