Growing up in Illinois we did not see many things with Okra in them. I may have had it once or twice in a gumbo but definitely never prepared it before. My neighbor graciously offered some fresh okra to me this weekend and I thought that would be a great challenge. She also suggested frying it, but hinted that it was time consuming…..
Hearing that and talking with another friend about her uses of okra I decided to google Tomato okra soup. Although it was 80 degrees outside I did not want to let this beautiful veggie go to waste.
So here is a “northern” girls attempt at a very southern veggie.
Adapted from southernfood.com
Tomato Corn Okra Soup Recipe
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 green onions, with most of green, sliced
- 2 small cloves garlic, minced
- 1 rib celery, sliced
- 3 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 8 to 10 ounces okra, about 3 to 4 cups sliced, fresh or frozen, thawed
- 1 cup corn kernels (canned or frozen thawed)
- 1-2 teaspoons Cajun seasoning ( I used Emeril’s seasoning)
- dash freshly ground black pepper
- salt, to taste