Title: Chicken and Okra Soup
Categories: Chicken History Soup Vegetable Southern
Yield: 6 Servings

4		Slices bacon
1	tb	Shortening
1		3-lb. chicken, cut in pieces
2		10-oz. pkts frozen okra
2	ts	Salt
4		Cut up fresh tomatoes
1		Chopped green pepper
1	qt	Boiling water

In a large heavy soup pot or Dutch oven cook the bacon and remove; reserve. Add the shortening to the pot and brown chicken pieces. Add the okra, salt, tomatoes, green pepper, and water. Simmer covered 1 to 1 1/2 hours or until chicken is tender. Correct seasonings.

1 BULLOCK, Helen Duprey, ed. Recipes of the Young Republic Heirloom Publishing Company, New York Submitted by John Hartman Indianapolis, IN 12 APR 1996

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