ounces smoked ham or cooked chicken breast, cut into 3/4- to 1-inch cubes
1
cup sliced onion
4-1/2
teaspoons all-purpose flour
1
can (about 14 ounces) stewed tomatoes
2
cups frozen mixed vegetables for soup (such as okra, lima beans, potatoes, celery, corn, carrots, green beans and onions)
1
cup chicken broth
Salt and black pepper
Prep and Cook Time
30 minutes
1. Spray large saucepan with nonstick cooking spray; heat over medium heat until hot. Add ham and onion; cook 5 minutes or until ham is browned. Stir in flour; cook over medium to medium-low heat 1 minute, stirring constantly.
2. Stir in tomatoes, mixed vegetables and broth; bring to a boil. Reduce heat to low; simmer, covered, 5 to 8 minutes or until vegetables are tender. Simmer, uncovered, 5 to 8 minutes or until slightly thickened. Season with salt and pepper to taste.
Serving suggestion
Brunswick Stew is excellent served over rice or squares of corn bread.
Cook's Notes
In 1828, Brunswick County, Virginia, was the birthplace of Brunswick stew, originally made of squirrel meat and onion.
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