Thread: 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?

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.