bouja-soup

Bouja Soup

1 Review Add a Pic
MARBALET
Recipe by  MARBALET

“This makes a huge amount. If you love Bouja, this recipe is for you! Great for parties or a family reunion!”

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Ingredients

Adjust Servings

Original recipe yields 10 gallons

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Directions

  1. Boil chicken and beef in a large soup pot 15 to 20 minutes, until tender. Use enough water to cover. Remove meat and cut into bite-size pieces. Discard fat and skin.
  2. Add celery, cabbage and onions to broth and boil for 10 to 15 minutes or until almost tender. Add frozen vegetable mix, rutabagas, lima beans, yellow beans, and tomatoes and continue to cook until soup has reached desired thickness.
  3. Add meat and simmer until meat breaks apart, stirring occasionally with a wooden paddle. Salt and pepper to taste. IMPORTANT: Put dry pickling spice in a strong cloth bag and tie firmly with string so it will not come apart. Drop the bag into the simmering bouja, plunging it in and out for a short time until the soup tastes just right for you.

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Review (1)

Rate This Recipe
#3RULES
12

#3RULES

This recipe is sooo yummy!! However I did down-size it a bit! Even the kids loved it! Thanks Holly.

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Nutrition

Amount Per Serving (80 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 18.2 g
  • 28%
  • Carbs
  • 11 g
  • 4%
  • Protein
  • 22.8 g
  • 46%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 159 mg
  • 6%

Based on a 2,000 calorie diet

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