Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
Peel and dice potatoes.
Rinse and place in 6 qt. pot.
Peel and slice carrots. Slice celery.
Rinse both and add to potatoes. Quarter and slice onion and stir into other vegetables.
Heat and simmer until tender.
Add remaining ingredients and enough water to cover.
Simmer 1 hours and serve.
Soup will be thick and hearty.
For thinner soup, add water or broth.
Heat broth to boiling.
Add vegetables, seasoning, rice and turkey.
Cover and cook slowly 15 minutes until vegetables and rice are tender.
Calories per serving:
approximately 170.
Yields 6 servings, approximately 1 cup each.
Heat broth to boiling.
Add vegetables, seasonings, rice and turkey.
Cover and cook slowly 15 minutes until vegetables and rice are tender.
Makes 6 (1 cup) servings.
The day before you are going to make the soup, cook the broth.
In a large skillet saute onions in a small amount of oil.
Add tomato sauce with 1/2 can of water.
Add seasonings and chicken gumbo soup.
Rinse can with water and add to skillet.
Let simmer 20 minutes.
Prepare rice according to package directions.
Blend gumbo mixture into cooked rice.
Serve as a side dish with anything.
Serves 4 to 6.
In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Mix the crab and gumbo soup and cream together.
Heat thoroughly; do not boil.
Sprinkle with chopped chives and serve. Serves 4 to 6.
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops.
Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup.
Bake at 375\u00b0 for 1 hour.
Serves 4.
Combine Minute rice and chicken gumbo soup, adding 1 can water.
Bring to a boil and remove from heat.
Add cheese and allow to stand 10 to 15 minutes.
Add shrimp, broken into halves. Reheat and serve.
Brown
hamburger
meat and onion.
Add catsup, mustard, salt and
pepper
to
taste and chicken gumbo soup.
Stir and heat until bubbly.
Serve on open faced hamburger buns.\tThis is quick and easy and kids like it!
Prepare soup as directed on can.
Drain and rinse pinto beans under running water.
Add pinto beans and cooked turkey to soup. Serve with your favorite crackers and green salad.
owl.
Mix in the turkey.
Shape by 1 tablespoon
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
he liquid.
Bring the gumbo to a boil, stirring frequently
lace the turkey carcass and legs into a large soup kettle with
everal pieces.
Cut leftover turkey meat into 3/4in pieces
br>
To serve, ladle gumbo into individual bowls. Sprinkle each