Ingredients
2 pounds soup meat
8 cups cold water or part stock (see our stock recipes)
4 large tomatoes, peeled, seeded and chopped
1 onion, chopped
2 pieces celery, chopped
2 tablespoons fresh parsley, chopped
3 tablespoons rice
3 ears corn cut from cob
1. In a Dutch oven, put soup meat in cold water or stock. Bring to boil, skim, and put in okra, tomatoes, onion, celery, chopped parsley, and rice.
2. Cook for approx four hours. Fifteen minutes before serving, add corn.
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