Okra is plentiful during Fall. With high producing plants, you may find you have more okra than you can give away! One satisfying and filling meal you can make with these delicious, fiber-rich vegetables is Mema’s Okra Soup. The ingredients include a tomato base, beef, and tons of veggies. You can subtract the beef and add another protein like shredded chicken or ground turkey. You can also substitute the chicken stock with vegetable stock to make a vegetarian okra soup. We enjoy ours served with buttered toast. Here’s our simple recipe:
Preparation and Ingredients:
Prep: 15 minutes
Cook Time: 1 hour 30 minutes
4 cups sliced tomatoes (We suggest Roma)
1 can seasoned lima beans
2 cups sliced Okra
2 cups halved Celebration Blend small potatoes
1 cup sliced fresh carrots
1 (6 ounce) can tomato paste or 2 cans of tomato sauce
4 cups (32 oz or 1 box) chicken stock
1 pound ground beef
1 tablespoon Olive Oil
Garlic Powder to taste
Onion Powder to taste
Cajun Spice to taste
Salt & Pepper to taste
½ Onion chopped
3 cloves garlic chopped
2 tablespoons butter
1. In a large pot, combine your vegetables and spices together with 4 cups of Chicken Stock. Bring the ingredients to a boil on medium heat for 15 minutes.
2. While your broth mixture is boiling, brown your beef in a medium non-stick pan using 1 tablespoon of Olive Oil. Salt and season your beef according to taste. Once it is thoroughly cooked, combine it with your soup.
3. Let simmer on low for at least 1 hour.
4. Let sit for 10 minutes and serve with bread, cornbread, rice, or by itself.
This meal can last for a long time in the freezer and can easily be heated up on cold evenings indoors. It will be sure to be a Fall favorite for you and your loved ones!