Recreated Okra Vegetable Soup

donna

Brev. Brig. Gen'l
Forum Host
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 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.

Had a variation of that the day before yesterday -- okra, tomatoes and corn -- all grown in the garden and so good in this unseasonably cold weather.
 
This recipe for "Ochra Soup" (Okra) is from "Civil War Recipes Receipts from the Pages of Godey's Lady's Book" (1861). This soup was a basic dish served for dinner, especially in Charleston, S.C.

"Boil a leg of veal with about four dozen ochras, an hour, then add six tomatoes, six small onions, one green pepper, a bunch of thyme and parsley, and let it boil till dinner time. Season it with salt and red pepper to your taste, and, if agreeable, add a piece of salt pork which has been previously boiled. The soup should boil seven or eight hours."
 
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