Why, yes, I do have several versions of okra soup. All my versions freeze really well. Even though I grew up in the Northeast, I ate okra because my mom loved it. This recipe is a mild vegetarian version. Try to use small tender pods or medium ones. The larger the pods, the tougher and more woody they get. There is a type of okra that is supposed to stay tender no matter how big. I had some planted but the heat and drought annihilated them. I’ll have to try again next summer.
- 1 large Onion, large chopped
- 1 medium Carrot, peeled and shredded
- 2 ribs Celery, chopped
- 4 tablespoons Extra Virgin Olive Oil (EVOO)
- 8 cups of Vegetable Broth (My recipe for home made is in the broth category)
- 4 cup Water
- Sea Salt and Pepper to taste
- 1 tablespoon dried Italian Blend Herbs
- 3 cups sliced Okra
- 1 can (15 ozs) Diced Tomatoes
Heat the EVOO over medium heat. Add onions, carrots, celery and saute until tender about 5 minutes. Add broth, water, salt, pepper and herbs. Bring to boil. Reduce heat. Add okra and tomatoes. Simmer until vegetables are tender about 45 minutes.