1 lb Mixed cooked meats (beef; - lamb, pork, chicken, - game, etc 1/2 ga Chicken stock 1/2 ga Beef stock 1 oz Worcestershire sauce 1 c Tomatoes; diced 1 lg Onion; diced 1 Celery; diced 1 sm Green bell pepper; diced 1 lg Potato; diced 2 lg Carrots; diced 1/4 c Peas 1/2 c Okra 1/4 c Lima beans 1/2 c Yellow corn 2 ts Garlic; minced Salt and pepper to taste Recipe by: Beaumont Inn Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Note: 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. Entered for you by: Bill Webster -----
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