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Thread: REC: Corn and Okra Soup

  1. #1
    Wayne Boatwright Guest

    Default REC: Corn and Okra Soup

    One of my southern favorites, especially good with fresh baked cornbread.


    * Exported from MasterCook *

    Corn and Okra Soup

    Recipe By :
    Serving Size : 5 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    96 Ounces Stewed Tomatoes
    1 Pound Okra Pods
    5 Cups Frozen Yellow Corn -- thawed
    2 Teaspoons Salt
    1 Teaspoon Black Pepper
    2 Cups Water

    Pulse tomatoes, with juice, in food processor until pieces are no larger
    than 1/2 inch. Turn into 4-quart pot.

    Pulse corn in food processor until slightly chopped. Add to tomatoes.

    Remove cap and tail from okra and cut in 1/3 inch slices. Add to tomatoes
    and corn.

    Add salt and pepper to mixture.

    Add water, stirring mixture gently to combine.

    Slowly bring soup to a simmer and cook 15-20 minutes. Okra should be
    tender-crisp. Do not overcook.

    Soup may be thinned with additional water, if desired.

    Soup may be frozen for long term storage.


    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  2. #2
    George Shirley Guest

    Default Re: REC: Corn and Okra Soup

    Wayne Boatwright wrote:
    > One of my southern favorites, especially good with fresh baked cornbread.
    >
    >
    > * Exported from MasterCook *
    >
    > Corn and Okra Soup
    >
    > Recipe By :
    > Serving Size : 5 Preparation Time :0:00
    > Categories :
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 96 Ounces Stewed Tomatoes
    > 1 Pound Okra Pods
    > 5 Cups Frozen Yellow Corn -- thawed
    > 2 Teaspoons Salt
    > 1 Teaspoon Black Pepper
    > 2 Cups Water
    >
    > Pulse tomatoes, with juice, in food processor until pieces are no larger
    > than 1/2 inch. Turn into 4-quart pot.
    >
    > Pulse corn in food processor until slightly chopped. Add to tomatoes.
    >
    > Remove cap and tail from okra and cut in 1/3 inch slices. Add to tomatoes
    > and corn.
    >
    > Add salt and pepper to mixture.
    >
    > Add water, stirring mixture gently to combine.
    >
    > Slowly bring soup to a simmer and cook 15-20 minutes. Okra should be
    > tender-crisp. Do not overcook.
    >
    > Soup may be thinned with additional water, if desired.
    >
    > Soup may be frozen for long term storage.
    >
    >

    Lawdy Wayne, you going to feed the whole neighborhood on that much soup?

  3. #3
    Wayne Boatwright Guest

    Default Re: REC: Corn and Okra Soup

    On Sat 21 Feb 2009 06:56:59a, George Shirley told us...

    > Lawdy Wayne, you going to feed the whole neighborhood on that much soup?
    >


    LOL! I'm addicted to that soup George. I could easily eat several bowls of
    it, and it's low in calories as long as I keep the cornbread to a minimum.
    Actually, I freeze it in quart containers.

    I never really had a recipe, but both my grandmothers and my mother made it.
    When I started tinkering, these seems to be the right proportions and I aways
    seem to buy 1 pound of okra.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

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