Moving on in this soup adventure, I still had not been to the store to buy ingredients. This soup is very close to Miller’s Brunswick Stew (in cookbook, was served daily at The Baron York) with a few changes.
Put all in a crock pot and heat 1 1/2 or 2 hours or long enough for flavors to blend.
2 cups roasted sirloin tip (shredded, cooked in crock pot with mesquite seasonings)
1 can of chicken breast, shredded
1 bag frozen lima beans
1 can each of creamed corn and whole kernel corn
1 large can of diced tomatoes
water, as desired
bbq sauce, to taste