Okra Soup #1

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.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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