4.9 from 51 votes
Okra Soup
Okra Soup is a richly flavored vegetable broth-based soup featuring tender okra, aromatic herbs, and spices, ladled over warm rice. Butter and olive oil start the savory base with sautéed onions, garlic, and parsley, while canned tomatoes and broth simmer to develop depth. The spiced okra adds texture and body, making it a hearty, comforting dish that balances spice and herbaceous notes.
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
Ingredients
- 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 onion small, diced and dusted with flour
- 1 clove garlic minced
- 2 tablespoons parsley flat leaf, finely chopped
- 1 prig thyme fresh
- 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 or 3 1/2 cups fresh tomatoes, peeled and diced, with juice
- 2 cups okra cut into small, thin pieces, or frozen okra pieces, fresh, young
- 2 cups rice optional, cooked, kept hot or warm
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.
Cup of Yum
Notes
- Adjust black pepper to taste; the original recipe calls for 1 tsp, reduced here to 1/2 tsp for milder heat.
- Olive oil substitutes traditional lard to keep the recipe kosher and vegetarian.
- Use vegetable broth for a vegetarian version, or chicken or beef broth if preferred.
- Serve with cooked rice placed in bowls before ladling soup on top for a complete meal.
- Fresh or canned tomatoes can be used depending on availability.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 155
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.