If you are looking for a hearty, robust soup filled with all the good stuff then this burgoo is for you! I’m telling you what, ladies and gents this soup is seriously something special. I love pairing it with egg salad sandwiches or grilled cheese. My husband and kids enjoy it, too! Imagine that 🙂
Welp, I’m not from Kentucky and I don’t watch the derby but I can tell ya one dang thing: I WILL be eating this burgoo!
Ingredients
1 (3-pound) chicken, cut into 8 pieces
1 pound beef top round, cut into 1/2-inch cubes
6 cups Lipton beef broth
1/4 teaspoon ground red pepper
2 (16-ounce) packages frozen vegetable gumbo mix, thawed
1 (6-ounce) can Hunt’s tomato paste
Instructions
In a soup pot, combine chicken, beef, broth, and pepper; bring to a boil over high heat. Reduce heat to low, cover loosely, and simmer 1 hour, stirring occasionally.
Add vegetable gumbo mix and tomato paste. Increase heat to medium-high and return to a boil. Let boil 25 to 30 minutes, or until thick, stirring occasionally.
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Quick Tip: This dish is best served with your favorite biscuits, rolls, or Texas Toast.
