Brunswick Stew

Prep:15 minutes   Cook:1¾ hr   Serves 8

• 1 chicken (3-lbs.) cut up
• ½ t ground black pepper
• 1 ham bone
• 1 bay leaf
• 1 ½ t salt
• 6 whole peppercorns
• 2 potatoes peeled and chopped
• 1 can (16 oz) peeled tomato chopped
• 2 onions chopped
• 1 pkg. (10 oz) frozen corn
• 1 pkg. (10 oz) frozen lima beans
• ½ t crushed hot pepper

In Dutch oven or heavy soup pot, combine chicken pieces, freshly ground pepper, ham bone, bay leaf, salt, and peppercorns in 2 quarts of water.  Bring to boil, reduce heat and simmer 45-60 minutes, or until chicken begins to fall from bones.  Strain and reserve broth.  Discard skin and bones.  Cut meat into bite sized pieces.

Return broth to soup pot.  Add remaining ingredients and chicken.  Cover and cook over low heat 45 minutes, until flavors are well blended.  Season with additional salt and pepper to taste.  Remove bay leaf before serving.

Delicious with homemade biscuits or cornbread.