Soup Kettle Supper
|Bacon slices||1⁄4 Pound, cut into pieces|
|Diced cooked ham||2 Cup (32 tbs)|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Pre cooked rice||1 1⁄3 Cup (21.33 tbs) (Packaged)|
|Canned whole kernel corn||17 Ounce (1 Can)|
|Canned green beans||16 Ounce (1 Can)|
|Canned tomatoes||16 Ounce (1 Can)|
|Chopped parsley||1 Tablespoon|
Fry bacon in a kettle or Dutch oven until crisp.
Remove bacon and drain on absorbent paper.
Pour off all but 2 tablespoons of the drippings.
Fry ham in the hot bacon drippings in kettle until slightly browned.
Add bacon and remaining ingredients except parsley.
Bring to boiling; cover and remove from heat; let stand 5 minutes.
Sprinkle rice mixture with parsley