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Soup's On

Some fellers think soup's jest for the cold and blustery winter months.Tain't so.Sometimes a body just wants a light sammich and soup for supper.So--the critters have been stirrin' up a batch of good receipts fer you'uns.

Basic Beef Stock
Beans,Bows,Meatball,Tomato Soup
Bean & Franks Soup
Bean Soup
Beefy Spaghetti Soup
Busy Day Soup
Butter Soup
Cheeseburger Soup
Chilled Peach Soup
Clam Chowder
Cool Cucumber Soup
Cool Strawberry Soup
Cowboy Gumbo
Cream of Broccoli Soup
Cream Of Cauliflower Soup
Creamed Tomato Soup
Cream-of-Whatever Soup Mix
Creamless Mushroom Soup
Fresh Pea Soup
Ham And Bean Soup
Kielbasa & Chicken Gumbo
Potato, Sausage & Kale Soup
Sausage, Lima Bean & Potato Soup
Smoked Sausage & Chicken Gumbo
Stuffed Pepper Soup 
Super Easy Chicken Noodle Soup 
Texas Truck-Stop Chili

Creamless Mushroom Soup

Serving Size  : 6

   2       tb             Butter
   1       c               Peeled and sliced carrots
   1       c               Sliced onions
   1       c               Sliced leeks, washed, white-and light green parts only
   1/2   c               Sliced celery
   1       t               Fresh thyme leaves
   2       lb             Cleaned and sliced white -wild mushrooms
   6       c              Chicken stock
   1 1/2   ts           Kosher salt, or to taste
   Pepper, to taste
   1/8   ts             Minced chives
   3       tb             Olive oil

Melt the butter over medium heat in a large soup pot.Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.
Stir in the thyme and mushrooms and cook for minutes, until the mushrooms have softened. Add the chicken stock, salt and pepper, and simmer, covered,for 30 minutes. Puree the soup in a food processor or
blender in as many batches as necessary. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.

Creamed Tomato Soup

Serving Size  : 8

   3       tb           Butter (to saute with)
   2       tb           Safflower oil
   2                      Large onions, chopped
   1/2   ts           Thyme, crushed
   1       t              Basil
   1       d             Salt & pepper
  10                     Medium ripe tomatoes,
                           Coarsely chopped
   5       tb           Tomato paste
   1/3   c              Flour
   6       c             Chicken broth
   1 1/2   ts          Sugar
   1       c              Cream
   1       c              Milk
   2       tb           Butter

 Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally.  When onions are tender,stir in tomatoes and tomato paste; simmer about 18
minutes.  Blend flour with equal amount of chicken broth; add to tomato mixture and mix well.  Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes.  Stir
occasionally to prevent soup from sticking to bottom of pan.  Put soup through blender in small batches.Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add remaining butter just before serving.

Cream Of Cauliflower Soup

Yield: 6 servings

    2 1/2 c      Cold Water
    1 cn            (10 1/2 Oz.) Reduced Sodium Chicken Broth
    6 c             Caluiflower Flowerets
    1/3 c         Instant Nonfat Dry Milk
    1 tb            Flour
    1/8 ts        Ground Nutmeg
    1/4 ts        White Pepper
    Minced Fresh Parsley
    lemon wedges

Combine water & broth in a large saucepan; bring to a boil.
Add cauliflower; return to a boilReduce heat & cook 10 min. or
until tender. Remove cauliflower from broth, reserving broth. With
knife blade in processor, add cauliflower. Pulse 8 to 10 times or
until cauliflower is finely chopped, but not pureed.
Combine milk powder, flour, nutmeg, & pepper; add to reserved broth,
stirring well with a wire whisk. Add chopped cauliflower & bring to a boil; reduce heat & simmer 15 min. or until slightly thickened.
ladle soup into 6 indiividul bowls .Garnish with minced parsley if
desired.  Serve with lemon wedges. (fat 0.4. chol. 1.)

Cowboy Gumbo

Serving Size  : 6

    1/4   c           Butter, margarine or oil
   2       tb          Flour
   2                    Cloves garlic minced
   1/2   c            Chopped onion
   1/2   c            Chopped gr pepper
   2       c           Water
   1                    14 1/2 0z can tomatoes
   1                    6 0z can tomato paste
   1       tb          Dried parsley
   1                    Bay leaf
   2       tb          Worchestersdhire sauce
   2       ts           Instant beef bouillion
   1       t             Chili powder
   1/4   ts           Pepper
   1/8   ts           Basil
   1/8   ts           Ground cloves
16 oz  pkg         fresh or frozen okra
   2 1/2 lb          peeled, deveined Shrimp, crabmeat or crayfish
   3       c            Hot cooked rice
   File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ).
Add garlic, onion and peppers. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.Add okra and seafood and return
to boil. then reduece heat to a simmer anc cook another 10 to 15 minutes until heated through. Remove bay leaf. Serve with rice and sprinkle with file powder.


Cool Strawberry Soup

Yield: 4 servings

      1 c  Water
    1/4 c  Sugar
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
      2 pt Strawberries, hulled
      2 c  Orange juice
      2 tb Lemon juice
    1/2 c  Dry red wine or rose' wine-(optional)

  FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!

  Makes 4 servings.

  nonfat plain yogurt (optional) lemon slices (optional)

  To prepare sugar syrup, combine water, sugar, cinnamon and allspice in
  small saucepan. Bring to boiling over medium heat. Reduce heat to
  medium-low and simmer, stirring occasionally, for 10 minutes.

  Working in batches if necessary, combine berries, orange juice, lemon
  juice and sugar syrup in food processor or blender.  Whirl until
  pureed.  Press through fine sieve into bowl.  Stir in wine, if using.
  Pour into sotrage container and refrigerate overnight or up to 3 days.

  Serve with a dollop of yogurt and slice of lemon, if desired.

Cool Cucumber Soup

   2       lg           cucumbers
   1/4     c            walnuts
   1                    fennel or celery stalk
   3       c            plain yogurt
   1       tb           olive oil
                        dill or parsley, chopped

Peel cucumbers.  blend in food processor with other ingredients except the oil.  Add oil drop by drop while blending.  Chill for 2 hours. Garnish with dill or parsley.

Recipe developed by ellen ogden.  In "the cook's garden" catalog, vol. 9, no. 1.  spring 1992.  pg. 17.

Clam Chowder

 Servings:  4

      1 qt Steamed softshell clams             1 ea Onion
      3 ea Medium potatoes, diced              2 T  Chopped parsley
      1/4 lb Butter                                        2 c  Milk
      1 x  Salt/pepper to taste

 Melt butter, add onion and cook until tender but not brown. add potatoes
 and just enough water to cook potatoes. When potatoes are tender add
 parsely, salt and pepper, and clams with their juice. Just before serving
 add 2 cups milk and heat but do NOT boil.

  Mrs. William McG. Harlow


Busy Day Soup

   2      pounds         ground beef
  32      ounces        mixed vegetables
  56      ounces        tomatoes
  12      ounces        tomato sauce
   1                          onion -- chopped
   1      cup               barley
   1/2  cup               sugar
   8      cups             water -- more if needed
   salt -- to taste
   pepper -- to taste

Brown ground beef and onions.  Drain.  Add rest of ingredients and
cook for at least 1 hour.

MAKES ALOT !!!!!!!!


Beefy Spaghetti Soup

 Yield: 4 servings

    1/2 lb         Ground beef,crumbled
      1 md         Onion
      1 cl           Garlic, minced
      4 c            Beef stock
      1 t            Olive oil
      1 cn          Sliced mushrooms
      1 cn          Tomato sauce
      1 c            Frozen cut green been
  1 1/2 c         Broken spaghetti (uncooked)
      1 t            Parsley flakes
    3/4 t         Salt
    1/8 t          Pepper
      1              Bay leaf
    1/2 t         Oregano

In  large  casserole  combine  ground  beef,  onion,garlic, and oil. Microwave  at  high until meat is no longer pink, stirring once during cooking.  Drain. Add  remaining ingredients. Cover. Microwave at high till
spaghetti is done (around 20 to 25 minutes). Stir occasionally.


Beans,Bows,Meatball,Tomato Soup

Serving Size  : 4

   1       tb           Finely chopped onion --Sauted a bit
   1                      Egg -- beaten
   1/2   c             Soft bread crumbs -- (2/3Slice)
   2       tb           Grated parmesan cheese
   1       tb           Parsley -- chopped
   1/4   ts           Garlic powder
                          Pepper -- to taste
   1/2   lb           Lean ground beef

  15       oz         Canned tomatoes with basil
                        'pasta ready'
   1/2   c            Beef broth
   8       oz         Canned garbanzo beans --Rinsed and drained
   2       c           Water
   1       t            Italian seasonings --
   1/2   c           Uncooked bow tie pasta
   2       c           Spinach leaves -- torn
   1       c            liced mushrooms

  Make 24 - 36 meatballs.  Brown about 8 minutes. Drain.
  In a large stock pan, stir together undrained
  tomatoes, broth, beans, water, and all seasonings.
  Bring just to a boil. Add bows. Reduce heat to gently
  but continally cook the pasta (8 minutes). Add
  spinach, mushrooms and meatballs. Serve now:  simmer
  to heat through (20 minutes). Serve later: Turn heat
  off. Cover and let stand no more than 30 minutes.
  Reheat gently (10 minutes on low) and serve.

Bean Soup

   2       lb          Great northern beans
   2       lg          Onions, finely chopped
   2                    Cloves garlic, chopped
   2       qt         Water (or more if needed)
   1       lb          Smoked sausage, diced
                         Salt & pepper to taste

Presoak beans for faster cooking.  Combine ingredients and cook in heavy pot over low heat until tender, at least 2 hrs.  Mash with potato masher until beans blend into soup.  Best served with warm cornbread. This recipe is perfect for crock-pots and slow cookers if cooking time is extended.

Bean & Franks Soup

 Yield: 6 servings

  3 md Carrots, sliced
  2 md Onions, chopped
  1    Garlic Clove, minced
 2 tb Butter/Margarine/Bacon Fat
 28 oz Baked Beans in Brown Sugar-Sauce
 11 1/2 oz V-8 or Tomato Juice
 8    Frankfuaters, cut into 1"-pieces
 1 ts Worsterceshire Sauce American or Cheddar Cheese,-shredded

  Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan.
  Stirring frequently until crisp and tender. Stir in the remaining
  ingredients except for the cheese. Heat over medium heat, stirring
  occasionally until hot. Serve with cheese.

Ham And Bean Soup

Serving Size  : 6

   1       c            White beans,dried
   2       qt           Water,more if needed
   1                    Bone from baked ham
   1                    Bay leaf
   3                    Parsley sprigs
   1                    Onion,large,mild

  Cover the beans with water and soak overnight.
  Drain beans and place in soup pot, add water, ham
  bone, bay leaf, parsley, onion. Bring to a boil, then
  lower heat, partially cover, and let simmer very
  gently until the beans are tender. Add more water if
  needed. Remove and discard bay leaf. Remove ham bone,
  cut off all meat, and return it to the pot. Remove
  about 1 cup of the beans and a little bean liquid.
  Mash to a paste and stir this into the pot to thicken
  soup. Add salt and pepper to taste. If desired, thin
  soup with milk.

Fresh Pea Soup

1 cup peas, freshly shelled or frozen
1 medium onion, sliced
1 carrot, sliced
1 celery stalk with leaves, sliced
1 potato, peeled and sliced
1 garlic clove
1 teaspoon curry powder
salt and pepper
2 cups vegetable or chicken stock
1 cup half and half

Combine the vegetables and 1 cup of stock in a saucepan.
Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Puree, return to the pan and whisk in the remaining stock and the half and half.

Serve chilled or at room temperature. Garnish with a small dollop of yogurt and a sprig of mint.

Cream of Broccoli Soup

2 bunches broccoli, stalks removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound of mushrooms, diced
5 cloves of garlic, minced
2 cups of white wine

1 pint of whipping cream
1 pint of lowfat plain yogurt (or about 2 individual sized tubs)
1 T of dried basil
2 T nutmeg
1 1/2 T Worcestershire sauce
4 oz freshly grated Parmesan cheese
salt and pepper to taste

 about 20 servings

Put vegetables in BIG pot and cover with wine and water.  Bring to a boil
slowly and let simmer until vegetables are soft.  Puree (a hand blender is
handy).  Add remaining ingredients, stirring while doing so.  Let simmer
for a few minutes before eating.  Feel free to play around with the
seasonings.  I cook by taste so the amounts are guestimates!

Basic Beef Stock

 6 pounds meaty beef soup bones (marrow, shank, neck, or arm bones)
1 large onion
3 large carrots
1/2 cup water
2 stalks celery (include some leaves)
1 large tomato
1/2 cup parsnips (trimmings and cores)
8 whole black peppercorns
4 sprigs parsley (including stems)
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme, crushed
2 cloves garlic
12 cups water

Preheat oven to 450 degrees F . Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.

 Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Add celery, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.

Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.

To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine ¬ cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a
boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
Makes 8 cups

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup chopped celery
 1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
1/4 cup sour cream

Saute vegetables and brown beef in 1 tablespoon butter. Mix in basil and parsley. Add broth and potatoes.Bring to a boil, then simmer until potatoes are tender,about 10-12 minutes.

Melt the remainder of butter and mix in flour. Mix into the milk until smooth and add slowly to the soup, mixing constantly. Bring to a boil and turn to simmer and add cheese. When melted, add sour cream, heat through. Do  not boil.
                                                        Makes 6 -8 servings

Stuffed Pepper Soup

2 tablespoons vegetable oil
1 cup chopped onions
1/4 cup chopped celery
1 small clove garlic
2 cups chopped green bell pepper
1/2 pound ground beef
 1 (16 ounce) can crushed tomatoes
1/2 cup tomato juice
1/4 cup uncooked rice
3 cups water
2 tablespoons chopped fresh parsley
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon ground black pepper
parsley for garnish
1/4 teaspoon ground cinnamon

Sauté onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.

Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning.
Garnish each serving with a parsley sprig.
Makes 4 servings

Butter Soup

8 cups water
6 potatoes, cubed
1 onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
ground black pepper
1 cup all-purpose flour
2 eggs
1/2 cup half and half or milk water

Quarter the onion and separate the layers.

Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.

When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.

Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.

After noodles are fluffy, pour in the cream. Heat and serve. This soup is even better the next day!
Makes 4 servings

Super Easy Chicken Noodle Soup

1 pound boneless, skinless chicken
4 chicken bouillon cubes
8 cups water
2 cups thin egg noodles

Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
Remove chicken from the broth. Chop into small pieces,and return meat to the pot.
Add egg noodles, and cook until tender.
Makes 4 servings

You can use regular hamburger if you want and can add kidney beans.

Texas Truck-Stop Chili

3 lb  trimmed beef brisket
1/4 lb of bacon diced
1 lb onions, chopped
1 Tbsp ground cumin
3 Tbsp chili powder ( I use more )
2 tsp paprika
1 tsp each dried oregano leaves, pepper and salt
1/2 tsp dried thyme leaves
1/8 tsp ground cinnamon
4 large cloves garlic, minced
1 can (13 3/4 oz) beef broth
1 can ( 28 oz) plum tomatoes in puree
2 canned chipotle peppers ( I use almost the whole can 7 oz chop peppers
I cup water (optional)

Cut beef into 1/2 inch cubes.  In a Dutch oven,over medium heat,cook bacon until crisp.  Remove; reserve.  Remove all but 1 Tbsp drippings ; reserve.
Over high heat, saute beef in batches, adding drippings as needed.  Remove to bowl;over medium heat, saute onions in any remaining drippings 10 minutes or until well browned.  Meanwhile, heat skillet over medium heat.  Add cumin; cook 1 minute or until very fragrant and toasted.( be careful not to burn ) Stir in chili powder, paprika, oregano, pepper, salt, thyme, and cinnamon,  Stir seasonings and garlic into onions; saute 1 minute.  Stir in bacon, broth, tomatoes, chiles and beef, breaking up tomatoes with spoon.
Heat chili to boiling; reduce heat.  Partially cover; simmer gently 3 hours
or until beef is tender, stir toward the end of cooking time to prevent

serves; 8
from: McCalls February 1995

Cream-of-Whatever Soup Mix
(Makes equivalent of 9 cans)

 2 c  Powdered nonfat milk
 3/4 c  Cornstarch
 1/4 c  Instant chicken bouillon
 2 tb Dried onion flakes
 1 ts Basil leaves
 1 ts Thyme leaves
 1/2 ts Pepper

NOTE:  To use in place of canned cream soups in casseroles or as a
base for your own soups.  Much lower in fat and salt than the canned
versions. The trick is to have it made up ready to use!    Combine all
ingredients, mixing well.  Store in an airtight container until   ready
1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan.  Cook
and stir until thickened. Add to casseroles as you would the canned
product. Makes equivalent of 9 cans of soup. Source: The New American
Diet, c1986

 Alison's Note:  I have been using this for several months and it works
great.  If you want to make cream of mushroom or cream of chicken, or
whatever, just add some chopped mushrooms or chicken (or whatever) to
 the recipe.  My only caution is to make sure you STIR constantly while
 you're thickening it on the stove.  Otherwise it may scorch. I
 basically just bring it to a boil (while stirring), let it boil for
 20-30 seconds, and take it off the heat.  Using this mix has saved me a
 fortune!  Plus it's fat-free and has less sodium than good old

Chilled Peach Soup

  1 (20-ounce) can sliced peaches in light syrup
  1 cup sour cream
  3 tablespoons honey
  1 cup plain nonfat yogurt
  fresh mint sprigs (optional)

 Makes 6 servings

Place all ingredients except mint in blender; process until smooth. Pour into serving bowls;garnish with mint, if desired. Serve cold. Refrigerate leftovers.

Tip: Easy and light-this soup makes a good first course!

Sausage, Lima Bean & Potato Soup

          1/2 pound Owens® Roll Sausage
          1 cup potato cubes
          1 cup dried lima beans
          1 teaspoon salt
          7 cups water, divided
          1 teaspoon black pepper
          1 small onion, chopped
          Dash cayenne pepper
          2 cups milk
          1 teaspoon chopped fresh parsley

Makes 6 servings

Place beans and 5 cups water in large saucepan. Bring to a boil over high heat; remove from heat. Let stand, covered, 1 hour. Meanwhile, crumble sausage into medium skillet. Add onion. Cook over medium heat until sausage is lightly browned, stirring occasionally. Drain off any drippings. Add sausage mixture and remaining 2 cups water to beans. Bring to a boil
over high heat. Reduce heat to low; simmer, covered, 2 hours or until beans are tender. Stir in milk, potatoes, salt, black pepper and cayenne. Simmer, covered, 20 minutes or until potatoes are fork-tender. Sprinkle with parsley. Serve hot. Refrigerate leftovers.

Tip: This soup is great to make ahead since it is wonderful reheated!

Kielbasa & Chicken Gumbo

  6 slices of bacon
  1 pound kielbasa sausage, cut into 1-inch pieces
  1/2 pound boneless, skinless chicken breast, cut into 1-inch chunks
  1/4 cup all-purpose flour
  1 (12-ounce) can tomato juice
  1 cup water
  1 (28-ounce) can whole tomatoes,undrained
  2 cubes chicken bouillon
  1 (8-ounce) can tomato sauce
  1 1/2 cups sliced fresh okra or 1(10-ounce) package frozen un-breaded cut
                                       okra, thawed
  1 medium onion, coarsely chopped
  1 medium green bell pepper, coarsely chopped
  2 bay leaves
  1/2 teaspoon salt
  1/2 teaspoon cayenne pepper
  1/8 teaspoon ground allspice
  1 pound uncooked medium shrimp, peeled and deveined
  hot cooked rice (optional)

 Makes 10 servings

Cook bacon in large Dutch oven over medium-high heat until crisp. Remove bacon; drain and crumble on paper towel. Set aside. Cook and stir kielbasa and chicken in drippings over medium heat until chicken is lightly browned. Remove kielbasa and chicken; set aside. Drain off all but 3 tablespoons drippings from Dutch oven. Add flour to drippings; cook over
medium heat 12 to 15 minutes or until a reddish-brown roux forms, stirring constantly.
Gradually stir in tomato juice and water until smooth. Add tomatoes with juice and bouillon ,stirring well to break up tomatoes. Add reserved kielbasa, chicken, tomato sauce, okra,onion, green pepper, bay leaves, salt, cayenne and allspice; mix well. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Add shrimp
and simmer, covered, 1- minutes more or until shrimp turn pink and opaque. remove and discard bay leaves. Stir in reserved bacon. Serve hot over rice, if desired. Refrigerate leftovers.

Serving Suggestion: Serve with cornbread.

Potato, Sausage & Kale Soup

  8 ounces Owens® Beef and Pork Smoked Sausage, sliced lengthwise and then into 1/2-inch pieces
  2 1/2 cups coarsely chopped kale, cleaned
  3 14-ounce) cans beef broth
  Salt and Pepper to taste
  3 medium potatoes, peeled and cubed
  1/4 cup chopped onion
  1/4 cup chopped celery

Makes 4 to 6 servings

Pour broth into 3-quart saucepan. Bring almost to a boil over medium-high heat. Add potatoes, onion and celery; cook, uncovered, until potatoes are fork-tender. Add sausage.
Reduce heat to low; simmer, covered, 20 minutes. Stir in kale; simmer 15 minutes more.Season with salt and pepper. Serve hot. Refrigerate leftovers.


Smoked Sausage & Chicken Gumbo

  6 slices bacon
  1 1/2 cups sliced fresh okra or 1(10-ounce) package frozen cut okra,thawed
  1 pound Owens® Beef and Pork Smoked Sausage
  1 medium onion, coarsely chopped
  1/2 pound boneless, skinless chicken breast, cut into 1-inch chunks
  1 medium green bell pepper, coarsely chopped
  1/4 cup all-purpose flour
  2 bay leaves
  1 (12-ounce) can tomato juice
  1/2 teaspoon salt
  1 cup water
  1/2 teaspoon cayenne pepper
  1 (28-ounce) can whole tomatoes,undrained
  /8 teaspoon ground allspice
  2 cubes chicken bouillon
  1 pound uncooked medium shrimp, peeled and deveined
  1 (8-ounce) can tomato sauce
  Hot cooked rice (optional)

Makes 10 servings

Cook bacon in large Dutch oven over medium-high heat until crisp. Remove bacon; drain and crumble on paper towel. Set aside. Cook and stir smoked sausage and chicken in drippings over medium heat until chicken is lightly browned. Remove smoked sausage and chicken; set aside. Drain off all but 3 tablespoons drippings from Dutch oven. Add flour to drippings; cook over medium heat 12 to 15 minutes or until a reddish-brown roux forms, stirring
constantly. Gradually stir in tomato juice and water until smooth. Add tomatoes with juice and bouillon, stirring well to break up tomatoes. Add reserved smoked sausage, chicken,tomato sauce, okra, onion, green pepper, bay leaves, salt, cayenne and allspice; mix well.
Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1 hour, stirring occasionally. Add shrimp and simmer, covered, 10 minutes more or until shrimp turn pink and opaque. Remove and discard bay leaves. Stir in reserved bacon. Serve hot over rice,if desired. Refrigerate leftovers.

Serving suggestion: Serve with cornbread.

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