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
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).
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.
Time 1h
Number Of Ingredients 15
Steps:
- Step 1 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. AdvertisementStep 2 Season ground beef with garlic powder, celery salt, and onion powder. Set aside.Step 3 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.Step 4 Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.Source: allrecipes.com
CHARLESTON OKRA SOUP
Wonderful recipe for Charleston Okra Soup which I sometimes crave. Could not find this posted on Zaar. Out of Southern Livings Annual Recipes in 1984. Serve over yellow rice to go over the top !!
Provided by Jitter_Bug
Categories Lunch/Snacks
Time 1h50m
Yield 3 quarts
Number Of Ingredients 12
Steps:
- Combine all ingredients except rice in a large Dutch oven, brng to a boil.
- Cover, reduce heat, and simmer 1 1/2 hr, stirring frequently.
- Remove bay leat & discard.
- Remove ham hock from soup.
- Remove meat from the bone and chop.
- Add meat from the bone and stir well.
- Place rice in bowls & ladle soup over rice.
Nutrition Facts : Calories 273.9, Fat 2.5, SaturatedFat 0.6, Sodium 442.1, Carbohydrate 58.2, Fiber 16, Sugar 23.1, Protein 13.6
GRANNY'S OLD FASHIONED VEGETABLE SOUP
This is a recipe that has been pass down for years. Now I'm am passing on to Zaar now. I hope that you love this recipe, because I do. I can remember helping make it when I was little.
Provided by Gods Child
Categories Stocks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat off soup bone; cut in small chunks.
- Brown in 1 or 2 tablespoons hot fat in large kettle.
- Add water and bone; simmer, cover for 1 1/2 to 2 hours.
- Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 536, Fat 53.8, SaturatedFat 22.3, Cholesterol 74.9, Sodium 1218.3, Carbohydrate 5.8, Fiber 1.7, Sugar 3.1, Protein 7.1
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