Learn how to make this rib-sticking Okra Soup Recipe for your next meal.
Okra Soup Recipe
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.)
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.
