1/2
quart of stock
2 slices of lean
pork, or a ham bone
2 tomatoes, fresh
or canned
1 cup of rice
2 tablespoons of
dried beans
1 tablespoon of peas,
fresh or canned
2 onions
Put into the stock the slices
of pork, cut into small pieces; or, if desired, a ham bone may be substituted
for the pork. Add the tomatoes,
cut into small pieces also,
the onions, in small pieces, and the rice.
Boil all together until
the rice is cooked. Then add the beans and the peas and cook a little longer.
The soup is ready when it is thick. If desired, this chowder can be made
with fish broth instead of the
stock, and with the addition
of shrimps which have been taken from their shells.
This dish can be served
hot or cold.
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