By Lydia Harrell
What an awesome weekend. I don’t know about the rest of y’all but I loved that crispy cool air. I decided to to make something that takes me back to my childhood. This recipe is not exactly her’s but it’s pretty close to the Brunswick Stew my mom made. For those that don’t know me, my Mom passed away when I was in my early 20’s. Anytime I can do something that brings her into my home with a memory I do. She made this mostly in the summer when the garden would be going really good. We usually have it when the weather is cooler like it was this past weekend.

Brunswick Stew
1 (5)lb hen
2 1/2 lbs potatoes
1 large onion
2 (1lb) cans tomatoes, drained
2 cups chicken broth
1 14oz bottle ketch up
1 8oz can tomato sauce
2 16oz cans baby butter beans, drained
2 16oz cans white whole kernel corn, drained
1 16oz can tiny green peas
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon sugar

Cook hen in boiling water until done; pick meat from bones and set aside. Peel and dice potatoes and onions; chop tomatoes. In a large soup pot, cook vegetables in chicken broth until tender. Add remaining ingredients, including chicken. Cook over low to medium heat for 11/2 to 2 hours or until thick; stir frequently to prevent sticking.
As far as the vegetables use what you like in your soups. Sometimes I use frozen of what’s in the recipe. I also use the frozen soup mix vegetables. I also know some people put leftover bbq pork and/or brisket in. I have had it both ways and like them, but my favorite is my mom’s way, with just chicken.
I hope y’all have a blessed week, and if your mom is close by give her an extra hug.