2
medium celery stalks (with leaves), sliced (1 1/4 cups)
1
large carrot, chopped (3/4 cup)
1
medium onion, chopped (1/2 cup)
1
can (14 1/2 ounces) stewed tomatoes, undrained
5
cups water
2
tablespoons chicken bouillon granules
1
teaspoon dried thyme leaves
1
package (10 ounces) frozen cut okra, thawed and drained
3
cups hot cooked rice
Red pepper sauce, if desired
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Steps
1
Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.
2
Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on low heat setting 20 minutes longer.
3
Spoon soup over rice in soup bowls. Serve with pepper sauce. Note:This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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To quickly thaw okra, rinse with cold water until it is separated.
You can substitute 1 cup chopped fully cooked ham for the sausage.
Instead of serving the soup over cooked rice, you can cook the rice right in the soup. Stir 1/2 cup uncooked regular long grain rice into the soup with the okra during the last 20 minutes of cooking. Cover and cook on high heat setting 25 to 30 minutes.
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Nutrition Facts
Serving Size:1 Serving
Calories
250
Calories from Fat
70
Total Fat
8 g
Saturated Fat
3 g
Cholesterol
25 mg
Sodium
1690 mg
Potassium
280 mg
Total Carbohydrate
35 g
Dietary Fiber
3 g
Protein
12 g
% Daily Value*:
Vitamin A
24%
24%
Vitamin C
14%
14%
Calcium
10%
10%
Iron
14%
14%
Exchanges:
2 Starch; 1 Vegetable; 1 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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