I LOVE BBQ and smoked meats. Matt is excellent on the grill and my brother K.C. (who lives across the street) is really enjoying his new smoker. So, I am spoiled. But even a BBQ lover like me can get a little tired of eating a whole pork butt or brisket by the time you get to the end of it. This soup solves that problem!
You can certainly start from scratch on this. That would be lovely too, but I love this as a leftover soup. It is a perfect freezer soup! Grilling some chicken? Throw on a few extra pieces. Chop the what is left and throw it in the freezer. Smoke a pork butt, freeze some of what is left. Have a whole brisket? You get the idea!
Then, when you really want some BBQ, but don't have the time to rub and rest and light the fire, all you have to do is make a pot of soup!
I was a server at Smokey Bones for a while back in the day. This stew is reminiscent of the Brunswick stew they had on the menu. I certainly never made theirs, so I am under no illusion that it is the same. But if that is what you are craving, this should certainly meet the need. It is thick, chunky and full of smoked meat and flavor!
1 T olive oil
1 large onion, diced
1 green pepper, diced
1 16 oz pkg frozen corn
1 1/2 quarts chicken stock
1 1/2 lb smoked beef brisket, chopped
1 lb grilled chicken, chopped
2 lb pulled pork
1 8 oz can tomato sauce
1 cup of your favorite BBQ sauce
- In a large soup pot (mine was a 6 quart) saute onion and pepper in olive oil until soft.
- Add remaining ingredients and bring to a boil.
- Drop to a simmer and continue to cook for a couple of hours.
- Check your seasoning and adjust if necessary.
More Favorite Soups: