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Kentucky Burgoo


From Chef Nick Sundberg:
Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time.


  • 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.)
  • 1/2 gallon chicken stock
  • 1/2 gallon beef stock
  • 1 ounce Worcestershire sauce
  • 1 cup tomatoes, diced
  • 1 large onion, diced
  • 1 stalk celery, diced
  • 1 small green bell pepper, diced
  • 1 large potato, diced
  • 2 large carrots, diced
  • 1/4 cup peas
  • 1/2 cup okra
  • 1/4 cup lima beans
  • 1/2 cup yellow corn
  • 2 teaspoons garlic, minced
  • salt and pepper to taste


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