This recipe comes to us by way of Southern Living via Bonnie. I haven’t had this brand of Brunswick yet, but I am always in favor of finding more ways to incorporate BBQ sauce and pork into anything. (It’s a Memphis addiction. And probably the healthiest one you can contract from the Bluff City, so don’t judge.)
Anyway, this appears to be a chop, pour and drop situation that allows your crock pot to do most of the work for you. And with the extensive film of dreary that is covering Tennessee this week, it’s the perfect solution to your mood-funk.
In short, I would like to put this in my belly and my belly in my fuzzy pants and my fuzzy pants in my bed. So I want to eat soup in bed. So really no different from any other day. Happy Friday!
3 lbs boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-oz) can crushed tomatoes
1 (18-oz) bottle barbecue sauce
1 (14-oz) can chicken broth
1 (9-oz) package frozen baby lima beans, thawed
1 (9-oz) package frozen corn, thawed
6 tbsp brown sugar
1 tsp salt
- Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
- Cover and cook on low 10 to 12 hours or until potatoes are fork-tender.
- Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well.
- Ladle stew into bowls and enjoy.
The first official day of fall has come and gone, and that means it’s legitimately time for soup again! And I no longer have to put up with judgmental looks when I ask what the soup of the day while sitting on a patio in July.
As it is now October, I’ve clearly already made chili (cheese dogs) in celebration of the season, but this week I decided to turn my attention to things more healthy.
This recipe is similar to Mama Dunny’s oft-praised Veggie Beef Soup, and it is certainly not lacking in the ingredient department. Luckily most of these ingredients can be bought already prepped, so you get to stand and stir and taste and season without having to chop ’til your fingers fall off.
And believe it or not, the addition of Zing Zang here is not just a reflection of my inability to wait until Saturday morning to make myself a bloody. It actually adds great flavor and seasoning. Give it a slurp and see what I mean.
2 boxes beef broth
1 beef brisket (2.5 lbs or so), cut into 8 pieces
1 large can tomato sauce
2 cups Zing Zang Bloody Mary Mix
1 package mushrooms, sliced
2 carrots, chopped
2 stalks celery, sliced
1 potato, chopped (or parsnip if you’re feeling experimental)
2 cups cabbage, chopped (crunchy goodness)
1 bag frozen peas, carrots, corn, and lima & green beans
1 can diced tomatoes + juice (any non-Rotel variety)
1.5 cups mini farfalle pasta
1 tsp chili powder
1 tsp cumin
hot sauce & Tony’s & Cavender’s to taste (natch)
- Place brisket in large dutch oven. Cover with beef broth, tomato sauce, and Zing Zang. Add spices.
- Bring to boil and reduce to simmer. Cook on low for at least 3 hours (the longer and lower the better, but you just have to cook it until the brisket starts to pull apart).
- Once the brisket is tender, remove it from the broth and let cool. Pull apart.
- Turn the broth up to a boil and add the veggies. [Start with carrots and potatoes (which will take longer) and work your way down to things that cook quickly like mushrooms. ] Turn down to a simmer.
- Add beef and uncooked pasta. Simmer until pasta is cooked through. Add more broth if necessary.*
- TASTE and SEASON. This is a big ole mess ‘o soup (because why would make any other amount?), and that will require a LOT of seasoning. My measurements are always estimates, so use your own judgment. Nothing is more disappointing than bland broth.
- Serve with Saltines. Because some things Grandma did you cannot argue with.
*Do not be afraid to add more broth (and subsequently more seasoning) as you go along. All these veggies will suck up that moisture, and the broth is so delish that you’ll want more of it.