William Jackson's Soup

Sherry Blizzard


Now this is a stew you can really sink your teeth into! I met Mr. William Jackson when I visited family recently in Paris, Texas. He told me that his mama used to make this stew when he was growing up. She used beef chunks, but through the years he found that everyone liked pork better. Everyone in his family has this recipe and they never get tired of gathering together to consume this hearty and deliciously satisfying stew. You'll be going back for seconds and thirds. Thanks for sharing your mother's wonderful stew with me and my JAP friends Mr. Jackson.


★★★★★ 2 votes

8-12 (depending on sides or how hungry your guests are)
10 Min
40 Min
Stove Top


  • 1 lb
    pork stew meat
  • 1 lb
    lean hamburger
  • 2 can(s)
    whole, kernal corn
  • 2 can(s)
    sweet peas (i used peas i froze from my garden)
  • 2 can(s)
    carrots (drained)...i used carrots i canned from my garden
  • 1 large
    can/bottle tomato juice
  • 2 can(s)
    diced tomatoes
  • 7-8
    potatoes, peeled and left in big chunks (mr. jackson said to use 6-7 lbs)
  • 1/2 can(s)
    chili (without the beans--i used hormel)
  • 3 Tbsp
  • 1 Tbsp

How to Make William Jackson's Soup


  1. Gather your ingredients.
  2. I cut the pork into big bite sized pieces. Brown the hamburger and the pork. Set aside.
  3. Peel and slice the potatoes (Mr. Jackson said to leave the potatoes in BIG chunks). In a LARGE stock pot, combine all the veggies, the 1/2 can of chili, and add the cooked meat.
  4. Cook on low....check frequently and stir.......stir, stir, stir! It's ready to eat when the potatoes are fork tender.

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