Sunday Supper Booyah Recipe

Name: Sunday Supper Booyah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 gallons smoked pork bones stock; 3/4 gallon sliced turkey, chopped; 3/4 gallon ham, coarse chopped; 2 gallons turkey bacon, chopped; 8 cups onions, chopped, browned with meat; 1 1/4 gallons tomato sauce; 2 gallons green beans; 2 gallons kernel corn; 2 gallons cooked potatoes, diced; 1/2 cup booyah seasoning, # 511313; 3 gallons cooked rice (optional); FOR SALAD; 3 gallons mixed salad greens; 40 ounces croutons; 72 ounces ranch dressing; FOR THE KIDS; 4 dz. hot dogs; 4 dz. hot dog buns; 28 ounces ketchup; 16 ounces yellow mustard; 1 ea. relish; FOR THE VEGETARIAN; 1/3 above ingredients without meat; substitute pinto beans for rice

Servings: persons

1 1/4 gallons smoked pork bones stock
3/4 gallon sliced turkey, chopped
3/4 gallon ham, coarse chopped
2 gallons turkey bacon, chopped
8 cups onions, chopped, browned with meat
1 1/4 gallons tomato sauce
2 gallons green beans
2 gallons kernel corn
2 gallons cooked potatoes, diced
1/2 cup booyah seasoning, # 511313
3 gallons cooked rice (optional)
FOR SALAD
3 gallons mixed salad greens
40 ounces croutons
72 ounces ranch dressing
FOR THE KIDS
4 dz. hot dogs
4 dz. hot dog buns
28 ounces ketchup
16 ounces yellow mustard
1 ea. relish
FOR THE VEGETARIAN
1/3 above ingredients without meat
substitute pinto beans for rice

1
Place beef, pork or turkey in 5 gal stock pot, and 2 each 3 gal stock pot with 1 cup onion plus and some salt and pepper into each pot. Add pork bones for the stock to fill each pot one-third full. Bring to simmer, skimming surface as needed, and cook slowly a half-hour. Add more beef, pork or turkey and enough water or stock to cover meat. REMOVE ALL PIECES OF BONES AND BITS. Continue to simmer very slowly for another hour or two.
2
Meanwhile, chop the vegetables and set aside in separate bowls.
3
When meats are tender, remove them from the broth to cool. Add vegetables (including remaining onions) one type at a time to the broth, allowing soup to return to a simmer before the next type is added.
4
Chop meats; add to pot. Simmer soup slowly for at least two hours. (Water or stock may be added as necessary.) Authentic booyah is brothy, like a soup, but with the vegetable and meat solids melded together the Sunday Supper is very thick, like a stew. Serve over open face buns or cooked rice.

1002

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/4 gallons smoked pork bones stock, 3/4 gallon sliced turkey, chopped, 3/4 gallon ham, coarse chopped, 2 gallons turkey bacon, chopped, and more.

Yes, Sunday Supper Booyah falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sunday Supper Booyah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions