Okra Eggplant Soup Recipes

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

Granny's Okra Soup image

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

Ingredients

4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

EGGPLANT SUPPER SOUP

Hearty eggplant soup made with ground beef and vegetables.

Provided by SWOOTTEN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 16

Eggplant Supper Soup image

Steps:

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.

Nutrition Facts : Calories 204 calories, Carbohydrate 11.7 g, Cholesterol 38.9 mg, Fat 10.2 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.9 g, Sodium 902 mg, Sugar 4.2 g

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
1 pound ground beef
1 clove garlic, crushed
1 pound eggplant, diced
¾ cup sliced carrots
¾ cup sliced celery
2 (14.5 ounce) cans Italian diced tomatoes, drained
2 (14 ounce) cans beef broth
1 teaspoon sugar
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon ground black pepper
½ cup dry macaroni
2 teaspoons chopped fresh parsley
½ cup grated Parmesan cheese

MARTHA'S VEGETABLE SAUTE

On her Harvest Show episode, Martha improvised this savory saute using vegetables from a studio audience full of farmers.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Eggplant Recipes

Number Of Ingredients 10

Martha's Vegetable Saute image

Steps:

Heat olive oil in a large high-sided skillet over medium-high heat. Add scallions, okra, eggplant, and peppers; cook, stirring until vegetables have softened, about 3 minutes.
Stir in parsley and basil; season with salt and pepper. Add 1/3 cup water and cover skillet; let cook until vegetables are tender about 2 minutes. Serve with farro or brown rice; drizzle with olive oil just before serving.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for serving
1 bunch scallions, trimmed and sliced crosswise into 1/4-inch-thick pieces, white and light green parts only
15 pods okra, trimmed and cut crosswise into 1/2-inch thick pieces
1 Japanese eggplant, trimmed and cut into 1/2-inch pieces
1 red bell pepper, ribs and seeds removed, cut into 1-inch strips
1 purple bell pepper, preferably heirloom, ribs and seeds removed, cut into 1-inch strips
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil leaves
Coarse salt and freshly ground black pepper
Cooked farro or brown rice, for serving