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|EVERY FEW MINUTES|
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1 frying chicken
1 slice bacon or salt pork
1 can tomatoes
2 quarts water
1 green bell pepper
1 red bell pepper
2 cans okra
1/2 cup rice, cooked
1 tablespoon fresh parsley, minced
salt and pepper to taste
Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart.
Remove the chicken, place in a dish to cool, and pour the broth into the soup pot. Add chicken, minced or shredded very fine.
Fry 1 onion with 1 slice of salt pork or bacon.
Rinse the skillet out with a little hot water and pour everything into the soup.
Put 1 can of tomatoes on to boil with 2 quarts of water.
Slice 1 green pepper and 1 small red pepper very fine and add to tomatoes.
Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and simmer 1 hour longer.
Season with salt and black pepper to taste.
During the Summertime, 2 or 3 ears of corn, cut and scraped, make a nice addition.
If desired, serve with 1 spoonful of boiled rice to each soup plate.
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