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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dish is wonderful! On those Cold winter days! Heck...we had some today and it is 90 degrees! lol....very good anytime you have left over pounce .... Ingredients:
left over ponce |
chopped carrots |
1 can of corn |
4 to 6 potatoes |
1 can of rotel tomatoes |
small onion |
cooked rice |
corn bread. |
(you may add other veggies if you like them...) |
this is what my family will eat.... |
Directions:
1. IF you have left over ponce (if you want to see how I cook mine you will have to check out my recipe for it..)
2. add pounce drippings...(gravy) into to soup pot...
3. then add small chopped up onion.
4. saute once the onion looks cooked ..
5. add veggies and chop up pounce meat into pieces and add also..
6. then put your can of rotel
7. then water.... do this like your other soups about 1 qt..
8. ..let cook until veggies are tender...
9. and while this is cooking ...
10. cook your rice ...and corn bread!
11. Serve in a soup dish...with a dish used for corn bread.
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