Summer flew by, and while I’m sad to see it go, I’m so excited for fall. I can’t wait for holiday parties, winter clothes, and hearty, cold-weather foods. Over the weekend, I got my first cold of the season (boo, hiss), and ended making this spicy brunswick stew (based on this Cooking Light recipe). It was wonderfully soothing, the food equivalent of being snuggled beneath a blanket.
This soup can easily be vegetarian, too, since the best parts of it (the contrasting vegetable textures and spiciness) don’t require meat. Just omit the chicken and bacon, add extra veggies, use vegetable broth, and reduce the amount of tomato sauce used. I also recommend using smoked paprika if you can find it, since you won’t be using bacon.
Brunswick Stew with Paprika
2 cups (¾ inch) cubed Yukon gold potatoes
2 cups thinly sliced yellow onion
2 14 oz. cans corn
1 ¼ cup frozen lima beans
¾ cup tomato sauce
1 ¼ (32 oz) boxes fat-free, less-sodium chicken broth
4 bacon slices, cut into ½ inch strips
Meat off one rotisserie chicken, shredded
1 tsp paprika
1 tsp ground red pepper
salt as needed
Combine the first seven ingredients in a Dutch oven over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 30 minutes, stirring occasionally. Stir in the chicken, paprika, and pepper, and simmer 15 minutes more. Serve.