Chicken and Vegetable Stoup

Debi Blair McGinness 12

"I've been making this for years. It started out as a soup, but my husband started calling it stoup because he thought it was more like a stew. The addition of spicy sausage gives it that little extra something."


12 servings
Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

  • Cook

  1. Put rinsed beans in large dutch oven, add water and bring to boil. Let boil 2 minutes, remove from heat, cover and let stand for 1 hr. DO NOT DRAIN. Add chicken pieces and 1 tsp salt. Bring to boil, reduce heat, cover and simmer for 1 hr.
  2. Remove chicken from pot, let cool and remove meat, discarding skin and bones. Cut up chicken and return to pot. Add vegetables, garlic, spices and sausage. Simmer until vegetables are tender, approximately 30-45 minutes.
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