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1 tbsp Vegetable Oil

1 1/4 pounds Chicken Breasts - diced

1 1/4 pounds Stew Beef - diced

1/4 pound Pork Loin - diced

1/2 pound Yellow Onions - diced

3 cups frozen Yellow Corn - thawed

1 1/2 cups frozen White Corn - thawed

2 cups frozen Lima Beans - thawed

2 1/4 cups V-8 juice

1 quart Water

2 1/4 tsp Tabasco sauce

1 1/8 tsp White Pepper

1 1/2 tsp Salt

1 each Chicken Bouillon Cube

1 each Beef Bouillon Cube

2 cups Potatoes - peeled and diced

1 1/2 tsp Cracked Black Pepper

4 3/4 cups canned Diced Tomatoes

In a large stock pot or kettle heat vegetable oil. Sauté chicken, beef and pork in hot oil until browned. Add onions and continue to sauté until onions are translucent. Add remaining ingredients and bring to a boil. Reduce heat and simmer until mixture becomes a thick mush. Stir mixture constantly from the bottom of the pot to prevent scorching. Stew may be frozen.

Makes: 1 gallon

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