Alek Weks Okra Soup Recipes

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GRANNY'S OKRA SOUP



Granny's Okra Soup image

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

4 cups chopped tomatoes
2 cups lima beans
2 cups chopped okra
2 cups chopped red potatoes
1 cup corn
1 cup green beans
½ cup chopped carrots
1 (6 ounce) can tomato paste
4 cups chicken stock
1 pound ground beef
½ tablespoon garlic powder
½ tablespoon celery salt
½ tablespoon onion powder
1 small onion, chopped
2 cloves garlic, crushed, or more to taste
3 tablespoons butter

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

ALEK WEK'S OKRA SOUP



Alek Wek's Okra Soup image

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

20 pieces okra
1 tablespoon olive oil
3 onions, finely chopped
3 garlic cloves, crushed
3 tomatoes (blanched and peeled, optional), chopped
Pinch of salt and pepper
1 vegetable or chicken bouillon cube
2 3-inch cinnamon sticks

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

EASY GUMBO (OKRA SOUP)



Easy Gumbo (Okra Soup) image

This is not your typical Southern gumbo. The inspiration comes from somewhere else. There are different variations of the same kind of food all over the world. This one is inspired by West African okra soup, but is also closer to the Southern gumbo variation. Serve with polenta, semolina, or even rice.

Provided by Purpley

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 48m

Yield 4

Number Of Ingredients 12

3 tablespoons vegetable oil
1 onion, chopped
¾ cup chopped grape tomatoes, or to taste
½ cup tomato paste
¼ cup crushed tomatoes
1 cup water
11 okra pods, finely chopped, or more to taste
1 tablespoon red pepper flakes
1 tablespoon instant chicken bouillon granules
1 ½ teaspoons salt
1 teaspoon curry powder
2 cups shredded cooked chicken

Steps:

  • Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes.
  • Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder.
  • Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 18 g, Cholesterol 54.8 mg, Fat 20.1 g, Fiber 4.7 g, Protein 21 g, SaturatedFat 4.3 g, Sodium 1489.1 mg, Sugar 7.3 g

CHARLESTON OKRA SOUP



Charleston Okra Soup image

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

4 (16 ounce) cans whole tomatoes, undrained & chopped
1 (1 lb) ham hock
3 cups sliced okra (about 3/4 lb)
1 cup fresh corn, cut from cob
1 cup fresh lima beans
3/4 cup chopped onion
1/2 cup diced green pepper
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
hot cooked yellow rice

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

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