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1 48-ounce jar |
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Randall Mixed Beans
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2 tablespoons |
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margarine
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2 |
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small onions, chopped (1 cup)
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1 cup |
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celery, chopped
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1 |
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medium green pepper, chopped (3/4 cup)
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1 |
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clove garlic, minced
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1 teaspoon |
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salt
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1/4 teaspoon |
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black pepper
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1 |
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bay leaf
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1 teaspoon |
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dried ground savory
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1 46-ounce can |
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tomato juice
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1/4-1 teaspoon |
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hot pepper sauce, depending on preference
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6-8 |
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chicken thighs, remove skin and extra fat
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1 10-ounce package |
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frozen corn
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1 10-ounce package |
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frozen okra
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1 cup |
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parsley
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1 can |
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refrigerated biscuits (optional)
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1 tablespoon |
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butter, melted (optional)
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paprika (optional)
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In a large pot, melt margarine, and add onions, celery, green pepper, and garlic, and sauté. Stir in seasonings. Add tomato juice, hot pepper sauce, and chicken thighs. Simmer until chicken is tender, about 30 minutes. Stir in corn, okra, parsley, and Randall Beans. Continue to cook about 20 to 30 minutes until vegetables are cooked through.
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Serve as is or for a good variety "Top Hat" the soup with biscuits that have been brushed on top with melted butter and sprinkled with paprika. Cover simmering mixture with lid. Cook about 15 minutes until biscuits are done when tested with toothpick. In soup bowl place one piece of chicken, add soup, top with biscuit. Serve hot.
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Makes 6 to 8 servings.
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