Okra Soup

Name: Okra Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1/4 cup butter; 1 tablespoon olive oil; 1 small onion, diced and dusted with flour; 1 clove garlic, minced; 2 tablespoons finely chopped flat leaf parsley; 1 sprig fresh thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 4 cups vegetable broth; 3 cups water; 28 ounces canned tomatoes with juice; 2 cups fresh young okra; 2 cups cooked rice, kept hot or warm

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
8 servings
Calories
155 kcal
Course
Soup
Cuisine
American

Okra Soup

Iris Warren

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Learn the history of okra, from its ancient origins to its African American roots, then try a historically-inspired recipe for peppery okra soup.

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Ingredients

Servings

1/4 cup butter
1 tablespoon olive oil (lard would historically be used - we subbed olive oil to keep the recipe kosher and vegetarian)
1 small onion, diced and dusted with flour
1 clove garlic, minced
2 tablespoons finely chopped flat leaf parsley
1 sprig fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper (or to taste)
1/2 teaspoon red pepper flakes
4 cups vegetable broth (chicken or beef broth can also be used - we used vegetable broth to keep the recipe kosher and vegetarian)
3 cups water
28 ounces canned tomatoes with juice (or 3 1/2 cups fresh tomatoes, peeled and diced)
2 cups fresh young okra cut into small, thin pieces, or frozen okra pieces
2 cups cooked rice, kept hot or warm (optional)

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Instructions

In a Dutch oven, heat the butter and oil until melted.
Add the onion and finely chopped parsley and gently cook until onion is translucent and soft. Add the garlic and cook for a minute more until fragrant.
Add the thyme, salt, black pepper and red pepper flakes and cook for another minute or so.
Add the broth, water and tomatoes and cook on a medium simmer for 30 minutes.
Add the okra and cook for another 20-25 minutes, or until tender.
Ladle into bowls over ¼ cup lump of warm rice each. Serve.

Notes

The original recipe calls for 1 tsp of black pepper. We have cut it to 1/2 tsp, but if you can tolerate spicier foods, feel free to add the whole amount (or to taste).

Nutrition Information

Show Details

Calories 155kcal (8%) Carbohydrates 20g (7%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 962mg (40%) Potassium 301mg (9%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 842IU (17%) Vitamin C 18mg (20%) Calcium 64mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 155 kcal

% Daily Value*

Calories	155kcal	8%
Carbohydrates	20g	7%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	4g	20%
Cholesterol	15mg	5%
Sodium	962mg	40%
Potassium	301mg	6%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	842IU	17%
Vitamin C	18mg	20%
Calcium	64mg	6%
Iron	1mg	6%