Usually, when we think of Wisconsin we immediately go to cheese... but after digging into a bowl of Wisconsin Booyah, that might change. What is it, you might be wondering? It's a meaty chicken and stew meat soup that's loaded with all sorts of garden vegetables, like crunchy celery, sweet carrots, earthy cabbage, delightful potatoes, juicy tomatoes, tender green beans, plump peas, and sweet corn. The savory broth takes some time to simmer, which is perfect if you have a lot on your to-do list. Wisconsin Booyah, your delectable flavor is definitely worth celebrating–booyah!
Ingredients• 3 tablespoons olive oil • 1 1/2 pounds chicken thighs, boneless, skinless • 1 pound beef stew meat • 1 1/2 cups onion, chopped • 1 heaping tablespoon coarse salt • 1/2 teaspoon pepper • 8 cups water, divided • 1 1/2 cups celery, sliced • 1 1/2 cups carrots, chopped • 1 1/2 cups cabbage or coleslaw mix, shredded • 2-2 1/2 pounds of potatoes, chopped • 2 (8-ounce) cans of diced tomatoes • 1 1/2 cups frozen cut green beans • 1 cup frozen corn • 1 cup frozen peas • 2 bay leaves • 1 tablespoon Worcestershire sauce • 1/2 tablespoon soy sauce • oyster crackers, for serving
In a large dutch oven or stockpot, heat the olive oil over medium-high heat.
Add the chicken, stew meat, and onion to the oil.
Brown the meat, stirring occasionally, for about 5 minutes.
Add the salt, pepper, and 4 cups of water to the meat mixture. Stir to combine and bring the mixture to a boil.
Cover the pot and reduce the heat to medium.
Simmer the meat mixture for 2 hours. Break up or shred the meat, if needed.
Add the celery, carrots, potatoes, cabbage, tomatoes, green beans, corn, peas, bay leaves, remaining water, Worcestershire sauce, and soy sauce into the meat mixture.
Cover the pot and simmer until the vegetables are warmed through, about 2 hours.
Remove the bay leaves.
Serve with oyster crackers.