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Cajun or Creole seasoning adds spice to this flavorful okra soup. Serve this soup with cornbread or muffins for lunch, or serve it along with a sandwich or hearty salad for a delicious family meal.
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 green onions, with most of green, sliced
- 1 small clove garlic, minced
- 1 rib celery, sliced
- 2 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 8 to 10 ounces okra, about 3 to 4 cups sliced
- 1 cup corn kernels (canned or frozen thawed)
- 1 teaspoon Cajun seasoning
- dash freshly ground black pepper
- salt, to taste
Preparation:
In a medium saucepan, heat olive oil and butter over medium-low heat. Add onion, garlic, and celery; sauté, stirring, until celery is tender. Add chicken broth, tomatoes, sliced okra, corn kernels, Cajun seasoning, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until okra is tender. Add salt to taste.
Serves 4.
Serves 4.
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Okra Recipe Index
