A traditional Wisconsin soup with a funny name, this classic booyah recipe is a scaled down version of the original, made with chicken and beef. Serve with oyster crackers for an authentic experience. #Wisconsin #soup
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 pound beef stew meat
- 1 1/2 cups chopped onion
- 1 heaping tablespoons coarse salt
- 1/2 teaspoon pepper
- 4 cups water
- 1 1/2 cups sliced celery
- 1 1/2 cups chopped carrots
- 1 1/2 cups shredded cabbage (or coleslaw mix)
- 2 – 2 1/2 pounds chopped potatoes
- 2 cans diced tomatoes
- 1 1/2 cups frozen cut green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups water
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon soy sauce
- Oyster crackers, for serving
- In a large Dutch oven or stockpot, heat olive oil to medium-high. Add chicken, stew meat, and onion. Let the meat brown, stirring occasionally, for about 5 minutes.
- Add salt, pepper and water. Stir to combine and bring to a boil.
- Cover the pot and reduce heat. Simmer for two hours. Break up/shred meat, if needed.
- Add celery, carrots, potato, cabbage, tomatoes, frozen vegetables, bay leaves, additional water, Worcestershire sauce and soy sauce
- Cover pot and simmer for an additional two hours.
- Remove bay leaves before serving with oyster crackers.
*If you’re prefer to make this recipe with only one type of meat, feel free to double your choice and omit the other meat.