Sounds great, right up my alley for flavour I will just use red
tomatoes, have never seen green here unless they are unripe tomatoes

"basilisk" > wrote in message
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>
> Ingredients:
>
> 7 chicken thighs (leave skin on for now)
> 1 cup of green peas
> 3.5 cups of chopped celery
> 8 oz. okra pods cut in half (adds body to soup)
> 1 cup chopped green onions bulb and tops
> 1.5 cups of fresh sliced mushrooms
> 1 cup of chopped green tomatoes (these are readily available in
> southern US, not sure about else where)
> 1 smoked ham hock, if avoiding pork use a smoked turkey leg
> 1 rosemary branch
> 1 tsp cracked black pepper
> .5 tsp of garlic powder
> 2 tsp of salt
> 5 bay leaves
> large pinch of sage
>
> Boil chicken (with skin) until tender in 5 quarts of water
> with sage, bay leaves, garlic powder, rosemary branch, ham hock,
> salt and pepper. Remove chicken thighs let cool until they can be
> deskinned and deboned, remove rosemary branch and bay leaves and
> discard them.
>
> While chicken is cooling, put everything but peas in boiling stock,
> cook for 20 minutes before adding prepared chicken back in, add
> chicken and cook for an additional 20 minutes adding peas in the last
> 5 minutes.
>
> Sample and add salt and pepper to taste.
>
> before serving retrieve hamhock and save for breakfast, if using
> turkey
> remove it prior to add vegetables.
>
> Makes 20 2 cup servings with 4 grams of carbs, 68 calories and 7 grams
> of protein per serving.
>
> Enjoy
>
> basilisk
>
> --
> A wink is as good as a nod to a blind horse