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
LOWCOUNTRY OKRA SOUP
Representing ingredients from at least four continents and five spiritual traditions, this okra soup is a true amalgamation of global culinary influences, from West Africa to Peru, all of which intersect in the Lowcountry kitchen. This version belongs to Amethyst Ganaway, a chef and writer of Gullah Geechee ancestry, a direct descendant of people once enslaved on the lower Atlantic Coast. Ms. Ganaway's okra soup is not your Louisiana-style gumbo, thick with roux and rich with sausage and shrimp. It's a simple, wholesome dish that, like the best Gullah Geechee cooking, emphasizes the freshness of its ingredients. As Ms. Ganaway advised, "The okra will naturally thicken the broth, and the fresher it is, the better it'll do the job.'' Since the vegetable is cooked for just 10 minutes, it grows tender but not slimy, while the pod's caviar-like seeds add a textural pop with every bite.
Provided by Samin Nosrat
Categories dinner, poultry, soups and stews, vegetables, main course
Time 4h
Yield About 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Set an 8-quart Dutch oven or similar pot over medium-high heat. When it is hot, add oil. When oil shimmers, lay in turkey necks and sear until evenly golden brown, about 4 minutes per side.
- Add 4 quarts water, smoked turkey, onion and a generous pinch of salt. Bring to a boil, then reduce to a heavy simmer, with the lid ajar to ensure the pot doesn't boil over. Check pot every 30 minutes to remove any scum that forms, and add water as needed to ensure that the meat is always submerged. Cook for about 3 hours or until all the meat is tender and broth is flavorful.
- While it's traditional to leave onion and bones in the soup (and suck meat off turkey neck as you eat), you can strain broth, remove onion and pick meat off bones at this point if desired, returning meat to broth. Either way, reduce broth to about 3 quarts, then stir in onion powder, paprika, cayenne and pepper, and season to taste with salt.
- Stir in tomatoes, then simmer uncovered for 20 minutes. Taste, and adjust seasoning for salt, then add okra, reduce heat to low and cook until okra is just tender, not mushy, and still has bite to it, no more than 10 minutes. The okra will naturally thicken the broth as it cooks.
- Stir in corn and beans, cook for another minute or 2, then serve immediately with rice, cornbread and hot sauce. Refrigerate leftovers for up to 5 days, or freeze for up to 1 month. Return to a boil for 3 minutes before serving.
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).
OKRA SOUP WITH SHRIMP
This soup originated in West Africa. While you can add any protein to it, I like using shrimp 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:
- Make the shrimp broth: Peel and devein the shrimp; refrigerate the shrimp for the soup. Clean the shrimp shells under cold water, then transfer to a large pot. Add the carrots, celery, onions, butter, 1 1/2 teaspoons salt, the bay leaf and 10 cups water. Bring to a boil and cook 5 minutes, then 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 broth through a fine-mesh sieve. You will need 3 cups of the broth for the soup; reserve the rest for another use.
- Make the okra soup: Heat a large gumbo pot or dutch oven over medium-high heat. Add the olive oil, garlic, onion, bell pepper and 1 tablespoon butter and cook, stirring, until the vegetables soften, 5 to 6 minutes. Next, add the corn, lima beans and plum tomatoes and mix. Add the canned 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 over medium heat. Add the reserved shrimp and season with salt and pepper. Cook until the shrimp begin to turn pink, about 2 minutes per side. Add the okra, ground ginger and lemon juice and stir to mix; cook until the okra and shrimp are cooked through, about 3 minutes.
- Once the soup has simmered for 20 minutes, add the shrimp and okra mixture. Cover and cook for an additional 10 minutes. Stir the soup, then ladle into bowls or serve over rice.
ALEK WEK'S OKRA SOUP
Provided by Sandra Ballentine
Categories one pot, soups and stews, appetizer, side dish
Time 30m
Yield 4 servings for models -- or 2 for hungry mortals
Number Of Ingredients 8
Steps:
- Chop off the ends of the okra and thinly slice the pods crosswise into small rounds.
- Heat the oil in a large, deep nonstick skillet over medium-high heat and sauté the onions until they start to brown, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. Stir in the tomatoes and sprinkle with the salt and pepper.
- When the tomato juices start to boil, add 1/2 cup water. Heat to boiling, stirring, and add the bouillon cube. Stir and mash it until it dissolves. Add 1 1/2 cups water and heat to boiling. Add the okra and cinnamon sticks. Cook, stirring occasionally, until the okra seeds turn brown, about 10 minutes. Add more water if the soup becomes too thick. The total cooking time should be about 20 to 25 minutes.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 374 milligrams, Sugar 7 grams
More about "lowcountry okra soup recipes"
CHARLESTON OKRA SOUP RECIPE - FOOD REPUBLIC
From foodrepublic.com
Servings 6Estimated Reading Time 4 mins
THE BEST OKRA SOUP RECIPE (PREPPED IN 5 MINUTES AND …
From imhungryforthat.com
Cuisine SoupTotal Time 45 minsCategory DinnerCalories 366 per serving
8 LOWCOUNTRY SOUPS AND STEWS - ALLRECIPES
From allrecipes.com
OKRO SOUP (AFRICAN OKRA SOUP) - LOW CARB AFRICA
From lowcarbafrica.com
CLASSIC CHARLESTON OKRA SOUP - FOOD LION
From foodlion.com
LOWCOUNTRY SOUTHERN COOKING - ALLRECIPES
From allrecipes.com
SOUTHERN, LOWCOUNTRY, GULLAH OR SOUL – WHAT'S THE DIFFERENCE …
From discoversouthcarolina.com
LOWCOUNTRY OKRA SOUP RECIPE | RECIPE | RECIPES, OKRA SOUP RECIPE, …
From pinterest.com
OKRA SOUP – GARDEN & GUN
From gardenandgun.com
TOP 49 OKRA SOUP RECIPE CHARLESTON SC RECIPES
From hibiki.dixiesewing.com
OKRA SOUP RECIPE: HOW TO MAKE OKRA SOUP AT HOME
From masterclass.com
LOWCOUNTRY OKRA AND TOMATO SOUP FROM ‘SOUTHERN SOUPS
From yahoo.com
A DISH THAT REFLECTS OUR NATION: OKRA SOUP - THE NEW YORK TIMES
From nytimes.com
HOW TO MAKE OKRA SOUP - BEST RECIPE | CHARLESTON MAGAZINE
From charlestonmag.com
THE SECRET HISTORY OF OKRA - OKRA SOUP - TORI AVEY
From toriavey.com
LOWCOUNTRY OKRA SOUP RECIPE – LARSASTUGAN
From larsastugan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love