From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
Cover soup bone and meat with water; simmer 2 hours. Add bay leaf and okra; continue to simmer until okra softens. Add all remaining ingredients, except Worcestershire sauce and Tabasco; cook slowly until vegetables are tender. Remove soup bone and bay leaf. When ready to serve, correct seasoning. Season with Worcestershire sauce and Tabasco if desired. Better if made the day before – may be frozen.
SERVES: 10 - 12
- 1 soup bone
- 1 pound boneless soup meat
- 1 bay leaf
- 2 pounds fresh okra, sliced; or 3 packages frozen okra
- 2 (1-pound) cans tomatoes
- 1 package frozen baby lima beans
- 1 large onion, finely chopped
- 1/2 cup chopped celery
- 1 green pepper, chopped
- 4 ears fresh corn, cut from cob; or 2 packages frozen corn
- Salt and pepper
- Worcestershire sauce (optional)
- Tabasco (optional)
Cover soup bone and meat with water; simmer 2 hours. Add bay leaf and okra; continue to simmer until okra softens. Add all remaining ingredients, except Worcestershire sauce and Tabasco; cook slowly until vegetables are tender. Remove soup bone and bay leaf. When ready to serve, correct seasoning. Season with Worcestershire sauce and Tabasco if desired. Better if made the day before – may be frozen.
SERVES: 10 - 12
