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Chicken Gumbo Soup

4 c Chicken Soup Stock (try vegetarian chicken)
8 c Water
2 c Tomatoes,fresh or canned
1/2 c Corn, cooked
1 c Okra, cut
1/2 t Salt, optional
1/4 c Onion, diced
1/4 c Rice, uncooked


Optional
2 c Shredded cabbage, or Yellow Squash, or Zucchini, or Asparagus, or Chinese Napa cabbage, or Bok Choy, or French Green Beans, or
Combination of above


Place 4 C of chicken soup stock and 8 C of water in a soup kettle. Bring to a boil. While it is boiling vigorously, add the rice slowly, about few grains at a time. Then add the remaining ingredients and simmer covered until the vegetables are tender. For a smaller recipe of 7 cups, use one-half of the above amounts. A full cup is 25 calories.


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