Corn Soup

• lean salt meat/lean soup meat (use 1/2 of each) to taste
• water
• seasonings (onion, celery, bell pepper and a little garlic if you like)
• 1 can Ro-Tel
• 1 can stewed tomatoes
• 1 can tomato sauce or enough to make soup as red as you like it
• about 1/2 c. raw rice
• fresh, frozen or canned corn

1. Boil salt meat for 1/2 hour to get excess salt out; drain and rinse.
2. Add salt meat and soup meat in pot filled about 3/4 full of water.
3. Let this come to a full boil and remove bubbles from top of soup until there are none left.
4. Add seasonings (onion, celery, bell pepper and a little garlic), Ro-Tel, tomatoes, tomato sauce and rice.
5. Let all of this cook about two hours or until meat is almost tender.
6. Add as much fresh corn (which has already been cooked), frozen corn (as is in package) or canned corn as you like.
7. When all of this has come back to a boil, cook another 30 minutes.
8. Eat and enjoy!

lean salt, water, onion, rotel, tomatoes, tomato sauce, rice, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=960092 (may not work)