Tomato and Okra Soup

Ingredients:

2 tablespoons dry rice
2 tablespoons onion, minced
2-1/2 cups water
1 cup tomatoes, stewed
1 tablespoon margarine
1/2 teaspoon salt
1/2 cup celery, chopped
1 cup okra, thinly sliced
1 tablespoon green pepper, chopped
3 tablespoons parsley, chopped 

Cooking instructions:

1. Brown rice in oven until golden brown.

2. Add water and cook for about 15 minutes.

3. Sauté celery, pepper and onion in margarine and add to rice.

4. Add tomato and salt; add okra for the last 6 minutes before rice is done.

5. Simmer together and serve with chopped parsley.

Potato and Double-Corn Soup

 

Ingredients:

1  bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)

1  can (15.25 ounces) Green Giant® whole kernel corn, undrained

1  can (14.75 ounces) Green Giant® cream-style corn

1  can (12 ounces) evaporated milk

1  medium onion, chopped (1/2 cup)

8  slices bacon, cooked and crumbled

1/2  teaspoon salt

1/2  teaspoon Worcestershire sauce

1/4  teaspoon pepper

Cooking instructions:

1. In 3- to 4-quart slow cooker, mix all ingredients.

2. Cover; cook on Low heat setting 6 to 8 hours (or High heat setting 3 to 4 hours) to develop flavors. 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.