GRANNY'S OKRA SOUP
A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.
Provided by Jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
- Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
- Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
- Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
KARDEA'S OKRA SOUP WITH SHRIMP
Okra soup is a traditional tomato-based soup that originated in West Africa. While you can add any protein to this dish, I like using shrimp when it's in season in the Lowcountry because it pairs really well with the okra.
Provided by Kardea Brown
Categories main-dish
Time 1h50m
Yield 10 servings
Number Of Ingredients 21
Steps:
- For the shrimp broth: Put the shrimp shells, carrots, celery, onions, butter, salt, bay leaf and 10 cups water in a large pot. Bring to a boil for 5 minutes. Reduce the heat and simmer, covered, for about 45 minutes, making sure to skim off and discard any impurities that rise to the top. Strain the liquid, reserving 3 cups of the broth for the okra soup. Reserve the additional broth for another use.
- For the okra soup: Heat a large gumbo pot or Dutch oven over medium-high heat, add the olive oil, garlic, onions, green peppers and 1 tablespoon of the butter and saute until the vegetables soften. Next, add the corn, lima beans and Roma tomatoes and mix together. Add the canned diced tomatoes and reserved 3 cups shrimp broth, stir, cover, bring to a simmer and cook for about 20 minutes.
- While the soup is simmering, melt the remaining tablespoon of butter in a medium skillet, add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink. Add the okra, ground ginger and lemon juice, stir to mix and then cook until the okra and shrimp are cooked through.
- Once the soup has simmered for 20 minutes, add the shrimp and okra mixture to the soup. Cover and cook for an additional 10 minutes. Stir the soup, then serve over rice (or enjoy it without rice).
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- Place a good sized pot on the stove and heat up the oil. Fry the onions in the oil until they just begin to caramelize.
- Chop the tomatoes into small chunks and place them into a blender or food processor. If using scotch bonnet pepper, you may add the desired amount to the blender. Pulse or liquidize the ingredients until smooth. Pour them over the caramelized onion mixture and allow the sauce to cook down and thicken. This should take 10 minutes, and the oil will begin to rise to the top. Stir regularly to prevent burning.
- Prepare the okra by dicing. Quarter the okra pods, then chop them into ¼ inch thin slices. Set aside and move on to step 5.
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4.5/5 (4)Category SoupCuisine AmericanTotal Time 1 hr
- Heat the olive oil in a large heavy bottomed pot over medium high heat. Add the onion, carrots, and celery along with a pinch of sea salt. Sauté until the vegetables until are soft, about 7-8 minutes.
- Add the potatoes, okra, and canned tomatoes. Pour in the stock and clam juice. Add the thyme and bay leaf, and season with sea salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cover the pot and cook until the potatoes are completely tender, about 35-40 minutes, stirring occasionally.
- Remove the thyme sprigs and bay leaf. Season the fish chunks with salt and pepper and carefully slide them into the pot. Continue simmering until the fish easily flakes apart, about 5- 10 minutes.
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