1 tbsp. vegetable 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, skinned chicken breast halves, cut into 1" pieces
3 oz. diced ham or shrimp
1 (16 oz.) can tomatoes, drained & chopped
1 bay leaf
1/2 tsp. leaf thyme, crumbled
1/4 tsp. ground black pepper
1/8 tsp. ground hot red pepper
1 (10 oz.) pkg. frozen cut okra, thawed
1 1/3 c. plain cooked rice

1. Heat oil in large pan over medium heat. Add onion and garlic. Saute 2 minutes; add sweet red pepper. Saute 2 minutes. Stir in broth.

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

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