Click on a category to see more recipes in this category
Ingredients
1 (32 oz) Can chicken broth
2 1/2 Pounds bone in chicken, skinned
1 Medium onion, chopped
2 Celery ribs, chopped
1 (14 oz) Package frozen white corn
1 (16 oz) Package frozen baby lima beans
1 (14 1/2 oz) Can crushed tomatoes
1/3 Cup catsup
1/4 Cup country ham, chopped
1 Tablespoon sugar
3 Tablespoons red wine vinegar
1 Teaspoon Worcestershire sauce
1/2 to 1 Teaspoon hot sauce
1 Teaspoon dried marjoram
Instructions
Bring broth to a boil in a Dutch oven or large stock pot over medium high heat. Add chicken, onion and celery and return to a boil. Reduce heat and simmer for 30 minutes or until chicken is tender. Remove chicken from pan and let cool slightly. Remove chicken from bones and shred. Discard chicken bones.
Add corn, lima beans, tomatoes, catsup, ham, sugar, vinegar, Worcestershire sauce, hot sauce, marjoram and chicken to pot. Bring to a boil, reduce heat and simmer, stirring occasionally for 30 minutes or until lima beans are tender.