1 tbsp. veg. oil
1 lg. onion, finely chopped (1 c.)
1 clove garlic, finely chopped
1 sweet red pepper, finely chopped (1 c.)
2 tbsp. toasted all-purpose flour
1 (14 1/2 oz.) can 1/3 less salt chicken broth
3/4 lb. boneless chicken, skinned chicken breast halves, cut into 1" pieces
3 oz. diced ham (1/2 c.)
1 can tomatoes, drained & chopped (16 oz.)
1 bay leaf
1/2 tsp. leaf thyme, crumbled
1/4 tsp. ground black pepper
1/8 tsp. ground hot red pepper
1 pkg. (10 oz.) frozen cut okra, thawed
1 1/3 c. plain cooked rice

1. Heat oil in large, non-stick saucepan over medium heat. Add onion and garlic. Saute 2 minutes. Add sweet red peppers. Stir in flour until mixed. Stir in broth.

2. Add chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower heat; simmer 20 minutes. Add okra, simmering 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl.

Note: To toast flour, preheat oven to very hot (500 degrees). Line small cookie sheet with foil, turning up foil edges. Spread flour in thin layer over foil. Bake for 8-10 minutes, stirring occasionally until light brown. Cool.