Ingredients:
1 chicken
1 onion
1 slice pork
1 can tomatoes
2 quarts water
1/2 green pepper
1 small red pepper
2 cans okra
1/2 cup rice
1 tablespoon minced parsley
salt, black pepper

Preparation:

1. 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 liquor into the soup-pot. Add chicken, minced or shredded very fine.

 

2. Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup.

 

3. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice 1/2 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 boil 1 hour longer. Season with salt and black pepper to taste.

 

4. In summer 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.

 

Mrs. Simms