Another Delicious Brunswick Stew

Amy Herald


This is my son's favorite soup of all time. He asked me to make it last week for his Birthday and everyone loved it. I made a huge pot and invited people over the next day to finish it off with me and they all went nuts over it. This soup never fails to impress! Hope you all enjoy it too!

★★★★★ 2 votes
12 Hr
30 Min
Stove Top


3 c
pulled chicken
3 c
pulled pork
3 c
pulled beef
reserved beef stock
1 can(s)
(32 oz.) chicken broth
1 large
onion, diced
8 medium
gold potatoes, peeled and diced
1 pkg
(16 oz.) frozen lima beans
2 can(s)
(15 oz.) cans of corn, drained
1 can(s)
(24 oz.) crushed tomatoes
2 Tbsp
apple cider vinegar
2 Tbsp
worcestershire sauce
1/4 tsp
red pepper
3 Tbsp
brown sugar
salt to taste


1To pull the pork and beef, I cook them overnight in separate slow cookers, each on low setting and then shred them in the morning. The chicken I boil for an hour or so until it shred's easily with a fork. You can use whatever cuts of meat you like, I tend to use 1 small chuck roast, 1/2 a pork loin and 2 large chicken breasts.
2Add potatoes, reserved stock, chicken broth, onions and tomatoes to a large, stock pot over medium-low heat and cook for 20 minutes. Add pulled meats, Worcestershire sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and seasonings. Simmer for about 10-15 more minutes. Add more broth if necessary.
3Ladle into soup bowls and serve with warm bread and butter! Yummy!