Learn how to make this rib-sticking Okra Soup Recipe for your next meal.
Another way to keep okra is to cook it up into a batch of "okra soup", a favorite Southern staple for the pantry. (This is an especially good way to dispose of large pods.) In a big kettle, combine tomatoes, thick slices of okra, and corn and/or baby lima beans, in whatever proportions you wish. Add a teaspoon of salt per quart of soup, and a few sliced onions if desired. Cook till the vegetables are tender, pour into sterilized jars, and seal. This soup makes a tasty accompaniment to rice . . . and — with the addition of meat stock and potatoes, noodles, or rice — it becomes a hearty main dish itself. (Serve the soup with plenty of unsweetened cornbread, if you wish to maintain the Southern tradition.)
Read more about okra: Growing and Cooking Okra.
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