- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Okra has always been popular in the South. This recipe for soup is from "Christ Church Frederica Cookbook", St. Simons Island, Georgia. This is a wonderful Cookbook I got from my dear friend Annie.
Okra Vegetable Soup
1 cup chopped onions
2 tablespoons vegetable oil
1/2 teaspoon each dried oregano, thyme, basil, celery seed
1 teaspoon ground cumin
2 bay leaves
2 celery stalks, finely chopped
1 green or red bell pepper, chopped
1 medium carrot, diced
1 cup chopped potatoes
2 cups chopped fresh tomatoes
3 cups chicken stock
1 cup niblet corn
1 cup sliced fresh okra or 10 oz. frozen
1 tablespoon cider vinegar
Tabasco to taste
1 teaspoon Worcestershire sauce
Saute onions in oil until translucent.
Add herbs, celery, bell pepper, carrot. and potatoes and cook for about 10 minutes on medium heat, stirring to prevent sticking.
Add tomatoes and stock and simmer for 10 minutes.
Add corn, okra, vinegar. Simmer until okra is tender.
Add remaining seasonings to taste.
Cooking time 1 hour.
Serves 4.
Great to make and serve during this cold weather.
Okra Vegetable Soup
1 cup chopped onions
2 tablespoons vegetable oil
1/2 teaspoon each dried oregano, thyme, basil, celery seed
1 teaspoon ground cumin
2 bay leaves
2 celery stalks, finely chopped
1 green or red bell pepper, chopped
1 medium carrot, diced
1 cup chopped potatoes
2 cups chopped fresh tomatoes
3 cups chicken stock
1 cup niblet corn
1 cup sliced fresh okra or 10 oz. frozen
1 tablespoon cider vinegar
Tabasco to taste
1 teaspoon Worcestershire sauce
Saute onions in oil until translucent.
Add herbs, celery, bell pepper, carrot. and potatoes and cook for about 10 minutes on medium heat, stirring to prevent sticking.
Add tomatoes and stock and simmer for 10 minutes.
Add corn, okra, vinegar. Simmer until okra is tender.
Add remaining seasonings to taste.
Cooking time 1 hour.
Serves 4.
Great to make and serve during this cold weather.